While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the ti
Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers m
Is there a difference between how long fresh herbs and vegetables last if they are in a plastic bag or in the open? If it does, is there a break-down of which
I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole
I am thinking of making a Chicken Parmigiana that I found on the Lidia's Italy website - http://lidiasitaly.com/recipes/detail/398. The recipe calls for "1/4 cu
I froze a lot of my herbs over the summertime, but now I'm not sure how to measure them for my recipes....Do I measure as fresh or dried?
For example, I just tried a recipe for Rosemary Potatoes last night that called for a tablespoon of minced garlic. I believe the recipe may have referred to it
I have a meal planned in a few days and it calls for lemon grass. Problem is I've been to the store a couple of times and they don't have it. (the store is
Many salmon recipes use Dill (Anethum graveolens) as the usual ingredient as condimentary herb. In my place, I have fennel (Foeniculum vulgare) available outdo
How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.
Are there any herbs similar to or anything i can substitute marjoram with?
When replacing a fresh or leaf herb in a recipe with the dried or powdered kind, what is the ratio I should normally use for the substitution? E.g. if the reci
I had some fresh Basil which was going dry, so I decided to make it into a sour cream dip (don't ask me why I didn't think of making a simple pesto before I add
My answer to this question (link) prompted a question in my own mind. I wanted to share some tips regarding when to add herbs, spices, aromatics, etc., and had
How can one prepare mint for a Mojito a way that will optimally extract its flavor? Are there any other factors that are important while making the drink?
Last weekend, I bought a bottle of passion fruit jenever. Normally, this tastes very sweet and has a nice fruity flavour. But unfortunately, I had to buy a bran
I was making pesto one day and couldn't find the lid to my food processor. So first I tried mixing it all in a blender. Didn't work, the leaves wouldn't go down
It's growing like a weed, and has a wonderful smell just wondering what I can use it for in the kitchen?
I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was ke
Possible Duplicate:How to Store Fresh Herbs I have seen this thread: How to Store Fresh Herbs, but I won't want to use a fridge neith