Pasta with 'Nduja and Herbs
'Nduja (pronounced EN-DOOJ-AH) is a spicy, spreadable salami from Calabria, Italy. Here, it's combined with fresh herbs in this simple, yet luxurious pasta dish by Chef Tony Mantuano of Yolan. You can...
Cooking with Fresh Herbs
Little is more satisfying thatn stepping outside your door to clip fresh herbs for dinner. This is more fulfilling than growing your own tomatoes or zucchini, which, honestly most farmers can grow better than us. Because fresh herbs can make a huge difference in almost any dish--and they're easy and satisfying to grow--we plant lots. Plus they look great snipped in a jar of water. Here are some of our favorites to grow and what we've learned along the way.
Basil. One word. Caprese Salad. OK two. Basil needs lots of sun and water and will be abundant once it gets hot--July and August. 10 recipes with basil.
Mint. The prolific spring herb. Mint comes up first and grows and spreads like a weed. That's fine with us as we have lots of uses for fresh mint. Also we keep on our table all summer long. Needs lots of space. Our favorite mint recipes.
Oregano. Toss fresh these little leaves in with your fresh tomato sauce and your house will smell like an Italian restaurant all summer long.
Thyme. Tiny thyme spreads and makes a great ground cover. We toss the entire woody sprig into roasts and braised dishes.
Chives. The other quintessential spring herb. Snipped chives are best used raw and will brighten bean salads and other cold dishes. Plus the purple blooms are adorable. Cheddar Chive Scones, Garlic Herb Marinated Chicken Tenders and Egg Salad here we come.
Parsley. Flat leaf (or Italian) only please. The workhorse of herbs. We plant at least 4 plants every spring to have lots all summer. Perfect in pestos, vibrant green Skhug and chimmichurris too. Also most any pasta dish requires fresh parsley.
Cilantro. A bit tough to grow, but if you can, you'll be rewarded with aromatic salsas and salads all summer.
Arugula. Hates heat. Plant in spring and then enjoy again in the fall. Fresh grown is very peppery and mych more flavorful than bags from the supermarket.
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