Gena introduces us to hummus' spunky big sister: a white bean dip laced with fresh herbs.
A French phrase for a not-so-scary technique is the key to the most flavorful braises, soups, and sauces.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. With temperatures cooling, the way we cook is changing: rather than just sprinkling some sea salt on a fresh heirloom tomato, it's the season for caramelized onions, roasted vegetables, soup, and...lots of herbs. This week, we tackle the question: What's your favorite herb? Our answers are pretty divisive -- everyone has their favorite. Here they are, in order of popularity. Did we miss your favorite herb -- tarragon, parsley, marjoram, or anything else? Let us know in the comments!
Jenny finds the perfect recipe for her summer warrior herb: Thai basil.
This is the twelfth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Coveting your neighbor's herb garden? Grab a pair of clippers, "borrow" a clipping or a root, and grow your own plants -- no seeds required.
This is the tenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Whether your balcony is bathed in sun or swathed in shade, Amy has the ideal plants for you to grow -- tomatoes, lettuce, herbs, you name it.
This is the ninth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Amy gets us started on our herb gardens in outdoor beds and in pots -- with some Destiny's Child lyrics thrown in there, too. Happy May Day! I switched gears this week and decided we needed to chat about herbs instead of intensive gardening techniques. Herbs should be planted now and will really make your kitchen sing. Additionally, this is a great project for anyone with either a yard or a small balcony. Stay tuned next week when we get back on track, but for now, read on so that your kitchens are always stocked and your garden is always in bloom.
Today: Direct sowing, broadcast sowing, transplanting...what's the difference? Amy gives us a primer on how to get any plant, large or small, started in your garden. And don't miss her tips on intercropping! Last year a dear friend emailed me from Spain highlighting a "technique" (and I use that term loosely!) that I had sort of breezed over in all of my writings. He wrote: Lots of times you say to "sow seeds directly," but do you mean make a small hole in the center with your finger and plant just one seed? Or make as many holes all over and sow all over the area just under the surface? Or make a row and sow one lettuce seed every couple of inches as the packet indicates? Up until when he reached out to me, I had no idea this would be so confusing for anyone. Thinking about how best to respond was a challenge, as different seeds have different sowing requirements and there is really no one answer. Further, there are different planting strategies depending on the plants you'll sow and your garden space. With that in mind, here is a us eful guide on how to sow seeds and plant transplants, along with tips for making the most of your garden space.
Two ways to discipline summer's bumper herbs into this beloved condiment -- pesto.
A&M ditch the complicated gadgets and arm themselves with simple tools to show us how to chop garlic -- two ways!
See New York Times food columnist Melissa Clark bravely flip sizzling radishes by hand.
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