#bay-leaf

#bay-leaf

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

Hanging baskets brimming with multicolored blooms make attractive additions to your patio or terrace, creating a lush environment even in a small balcony.

Coriander and cumin aren't direct substitutes. Cumin is more pungent and earthy, so if used in place of coriander, I recommend using about half the amount and adding a touch of citrus zest or fennel seed to restore brightness.

Looking for an easy healthy dinner recipe? About once a week, Alex and I spring for some seafood: and this salmon with capers is where it's at. The baked salmon is infused with lemon and herbs and cooked until it's perfectly moist. Then drizzle over a silky lemon caper sauce. Just a small drizzle packs a huge punch, and the modest quantity keeps it healthy. Here's how to make my of my favorite tasty salmon recipes that comes together in 30 minutes!

There's something about those heads of butter lettuce at the store or spring farmer's market: the bright green always looks so enticing! I'm one of those people who can't resist buying them, even if I don't have a plan yet. So here's a simple recipe I created to make it taste amazing: my butter lettuce salad!

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.

Every morning I join a group of friends for coffee and conversation at a cafe in my neighborhood. We call ourselves the "coffee klatch." This time of year, one of the key klatchers, Michael Soriano, often comes bearing a bag of Meyer lemons, picked from his tree. Last year he even did a drive-by in front of my apartment, delivering a bag of those fragrant golden orbs just for me. Such luxury! And free. It felt like a heist.

There are loads of delightful omelet recipes out there that serve as the base to a tasty and filling meal. It doesn't matter if you've made the egg dish once or dozens of times; you're likely seeking ways to make it better and more flavorful, so your taste buds (and family) never feel bored. Whether you want an omelet loaded with sliced tomatoes and mozzarella, sun-dried tomatoes and chicken, or lots of veggies