"IngredientSpotlight" news and stories
Oh, rhubarb. While a stalk of asparagus or bunch of ramps may inspire foodies to rhapsodize about the promise and bounty of spring, it's rhubarb that so neatly captures the caprice and delicacy of the new season. Treat the green and fuchsia stalks right and they'll reward you with bright, sweet-tart benevolence. Do them wrong and risk the slings and arrows of sour mush. The line between edible and execrable is a precarious and fine one, and should be approached with caution.
Find an eminently edible recipe after the jump.
Basil is an herb in the mint family. It is often regarded as the "king of herbs" due not only to the fact that its name comes from the Greek word for "king," but due to its versatility. It is thought to have originated in India before being brought to the Mediterranean regions of Europe, where it is a staple in regional cuisine. It is also hugely popular in Thai cooking. Dark green, large leafed plants, known as sweet basil or Italian basil, are among the most widely used, but there are many other types of basil as well. These other varieties can range in color from purple to varying shades of green
It tastes slightly sweet and slightly peppery, with a hint of clove flavor. It pairs well with most meats, eggs and vegetables. A meat stuffing might include basil, as well as stir-fried vegetables. It can also simply be crushed into olive oil for a lovely dip for bread. The plant is highly aromatic, so beyond cooked uses, it can be added to potpourris or to a dish of hot water (even to a bath) to create a soothing, slightly minty aroma.
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