Chris Cosentino remembers charring tomatoes when he was a line cook under chef Mark Miller at Red Sage in Washington, DC. "Mark always said, 'It needs fleck,'" Cosentino says, referring to the blackened bits on the skins. "The fire brings out the sweetness in the tomatoes."
1 tablespoonextra-virgin olive oilsee savings
2 1/2 pintscherry tomatoessee savings
24squash blossoms, optionalsee savings
1/4 cupsmall basil leaves or chopped basilsee savings
Salt and freshly ground peppersee savings
... and center in our delicious Italian basil, tomato and pasta salad. Whichever guise basil chooses...Look, out in the garden ... it's a herb ... it's a leafy vegetable... it's basil! Alright, so basil..., delicious herb has super powers. Basil can be used as a flavoring in dishes such as pasta; it can act as a... read more...
... together in a flash and that keep well in a cooler. And on that score, this Lemon-Basil Chicken-Pasta Salad... asparagus and fresh basil, and brightened with the zing of lemon zest. It's the ideal combination of light... yet satisfying. It's light on your wallet, too: this Lemon-Basil Chicken-Pasta Salad yields 4 servings... read more...
... tomatoes, fresh mozzarella, and torn basil or marjoram with hot pasta. Or make a salsa with tomatoes...In 1994, I was up to my elbows in tomatoes, developing recipes for a cookbook about (you guessed it...) tomatoes. There isn't a more versatile or anticipated bit of produce from the garden. Everyone waits... read more...