COOKING WITH HERBS
When I give cooking classes, I often make analogies to everyday life situations and common phrases to make things easier to remember. With respect to fresh herbs I have this tidbit: green is the new black—in culinary terms, of course.
In both my professional and my personal life, I use herbs with abandon. They create a fuller flavor in a light, delicate way. Fresh herbs breathe life into a dish and they mark it with evidence of your careful attention. Flowering herbs are even more of a delight. When my rosemary, chive, thyme, and coriander plants are flowering, I use both the leaves and the flowers as much as I can.
When I teach, I tell students that cooking is a combination of three factors: (1) learning a few basic skills; ...