This spring, don't let the overabundance of fresh herbs mold in the fridge -- throw a handful into a salad, create a small-batch salad dressing with pungent varieties such as chives, or toss torn dill, oregano or parsley over a warm, savory tart.
Culinary herbs including basil, chives, dill and lemongrass are not difficult to grow and are most flavorful when fresh. Arlindo Moraes, chef at Basilico Ristorante Italiano in Olympia, Wash., said he uses sage in a brown butter sauce for pasta.
In less than a decade, North Carolina has developed a thriving wine industry, with some 90 wineries and 400 individually owned vineyards. The state was a leading wine producer before Prohibition, but not since then.
High-end British restaurants, including ones with Michelin stars, are forgoing wine lists and instead allowing diners to bring their own bottles. The practice, once limited to inexpensive restaurants and ones without liquor licenses, has grown as more diners have become cost-conscious.
Fresh cilantro, mint and other herbs are central to Vietnamese dishes including soups, rolls, salads and noodle stir fries. Recipes are included for rice noodles with chives, shrimp and pork; and a soup with salmon, tomato, dill and garlic.