For those looking forward to getting their hands in the dirt this spring, there are some great tools and trends on the horizon for 2016. There is much that is new, and many returning favorites are more popular than ever to help create a garden that is bountiful, beautiful and beneficial this year.
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.
Without buying the kits, what are the easiest and best herbs to grow?
How do you best encourage your garden to yield the most produce?
Asparagus, rhubarb, chives, Greek oregano and thyme fall into this category.
This recipe uses frozen bread dough and herbes de Provence.
Fresh versus dried, and preservation techniques
These useful plants don’t need to be relegated to the herb garden.
Here’s an easy appetizer for your next gathering.