Classic pesto is made with fresh basil, Parmesan cheese, walnuts, olive oil, lemon, garlic, and salt. Pesto is the traditional pasta sauce. Pesto is also a flavorful addition to grilled vegetables, grilled chicken, salads, sliced tomatoes, pizza, bean and vegetable soup, and as a vegetable dip. Pesto—which is essentially a pureed herbal mixture—can also be […] More
Pesto is a creamy green herb sauce you can make by hand in about ten minutes. Classic pesto is a combination of fresh basil leaves, garlic, pine nut kernels, grated parmesan cheese, salt, and olive oil. But pesto is not a specific dish, but the name for a style of sauce; so substitutions for the […] More
Celery can be eaten raw or cooked. Celery brings texture and a mild flavor to salads, hors d’oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. Celery tastes best when it comes to harvest in cool weather, late spring, or in autumn. How to choose […] More
Potato salad is a summer classic—but it’s also a spring and fall and winter classic. Some like it moist and creamy. Some like it dry and crumbly. Some like it dressed in egg-rich mayonnaise. Some like it dressed in oil and vinegar. Some like it with sweet relish and a dash of sugar. Some like […] More
Arugula–also known as rocket, garden rocket, and roquette–is a dense, low-growing plant with long, smooth, soft-lobed, bright green leaves. Arugula is a cool-weather leafy crop. Grow arugula in spring and autumn. Arugula leaves can be harvested about six weeks after sowing seeds. Arugula plants will continue to produce succulent leaves as long as the weather […] More
The taste of arugula has been described as tangy, peppery, nutty, and mustard sharp. You get the picture: arugula is the “mild” transformer. In Italian salads, arugula is often contrasted against red chicory and paler lettuces. In the mesclun salads originating in Provence, arugula is one of the zestier greens mixed with baby lettuces and […] More
Garlic scapes are a culinary treasure and a gardener’s delight, offering a unique flavor and texture that can elevate countless dishes. If you’re new to gardening or have spotted these intriguing green shoots at your local farmers’ market, this guide will help you understand what garlic scapes are, how they grow, when to harvest them, […] More
Garlic, with its unmistakable aroma and rich, savory taste, is a beloved staple in kitchens around the world. For home cooks, its versatility and depth of flavor make it indispensable, whether used to create a subtle, fragrant base or a bold, punchy highlight in dishes. Beyond its role as a seasoning, roasted or sautéed garlic […] More
Basil is one of the most beloved herbs in home gardens around the world. As someone who has grown basil for many seasons—indoors, outdoors, and in containers—I can tell you that it’s as rewarding as it is aromatic. Whether you’re making homemade pesto, adding fresh leaves to summer salads, or companion planting alongside tomatoes, basil […] More
Catnip is an herb that has been attracting cats for more than 2,500 years—and that’s just recorded history. The gray-green foliage when bruised or rubbed releases oil that is irresistible to cats. But catnip is not just for cats; catnip is a member of the mint family and like other mints catmint can be used […] More
No cook should be without these twenty versatile, aromatic, and savory herbs. These herbs offer simple ways to bring flavor and aroma to many delectable dishes. Herbs for cooking are plants whose leaves, seeds, fruits, flowers, or other parts are used fresh or dried for flavoring food. (A spice–broadly speaking–denotes a flavoring derived from the […] More
Lemony herbs—lemon flavored and scented—are easy to grow and add a tangy zest to many dishes. Fresh leaves are commonly torn and added directly to salads and main dishes as a seasoning or garnish. Leaves and some flowers can be steeped in teas or blended into oils and vinegar. All can be preserved for later […] More
Stephen Albert