Supermarket shelves have so many choices when it comes to olive oil and those oils with such interesting sounding flavors, like roasted peanut, sweet basil or walnut.
Using fresh herbs, such as basil, oregano and cilantro, from your own garden, adds strong flavors and extra antioxidants to a variety of meals.
Cooking with ginger isn’t just essential in Asian dishes. Add flavor to many dishes and teas with candied, fresh or ground ginger.
Lemon grass. Cardamom. Chilies. If you’re hungering for a taste adventure, look no further than your spice rack! With a few Thai spices, you can whip up tasty Thai curry and restaurant-quality noodles your family will love.
Count on these five ideas to preserve herbs you’ve grown yourself or use up fresh herbs you buy. There’s more than one way to let herbs add pizzazz to meals.
Next time you make a soup or stew, try topping it off with a garnish for a nice colorful presentation.
Herbs are easily grown in a windowsill or herb garden. You can also buy them by mail or from the grocery, co‑op or farmer’s market. Regardless, you’ll find that all herbs have a distinctive aroma, flavor and texture.
With so many varieties of olive oil flooding supermarket shelves, it’s a slippery business to select the one that fits your needs.
Cooking with sea salts—red salt, gray salt, black salt or fleur de sel—is a great way to give recipes added texture and flavor over table salt.