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Today is Herbs & Spices Day, the day to expand your repertoire beyond the familiar garlic, oregano and paprika. • Check out the fresh herbs in the produce section of your market, and make dinner tonight with something new. You can season dishes or snip herbs into your salad. • Browse the spice racks and…
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This is not your friend. Photo by Ramon Gonzalez | SXC. Salt (sodium chloride) helps prevent food spoilage by drawing out moisture, where bacteria grow and kills existing bacteria that might cause spoiling. Salt also helps to disguise metallic or chemical aftertastes and provides a recognizable flavor when other ingredients fail to (the next time…
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There’s a science to using fresh herbs. You have to know what category they fall into: delicate or hearty. This refers not to the flavor, but to the sturdiness of the plant and thus its durability in cooking. Delicate herbs (basil, chives, cilantro, dill and parsley, for example) are generally chopped, snipped, or torn and…
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When you buy fresh herbs, they’ll last longer if you keep them hydrated. You can buy an “herb keeper” like the one in the photo, but you don’t need one. It’s simple to create a makeshift herb hydrator: 1. If the herbs have roots, place them in a glass of water covered with a plastic…
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Often bagels are served with a slice of onion. But raw onion can be too sharp for some people, especially first thing in the morning. If you want just a bit of onion flavor, you can mince the onion and sprinkle just a bit on your bagel. Or you can substitute chives, the smallest and…
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