I went overboard with basil plants this year — and there is only so much pesto and caprese salads one can make. I freeze a lot of the leaves whole to use in winter soups and stews and came up with a ...

I’ve been eyeing this rosy, finned, incredible beauty out of the corner of my eye on several trips to the produce section. Alarmingly, a rather large pile of them has dwindled to 6 or 7 by the week’s ...

I went overboard with basil plants this year – and there is only so much pesto and caprese salads one can make. I freeze a lot of the leaves whole to use in winter soups and stews and came up with a ...

CHICO — The abundance of intoxicatingly scented peaches, nectarines and plums at the markets inspired me to treat myself to a copy of Deborah Madison’s cookbook, “Seasonal Fruit Desserts.” Browsing ...

1. Bring sugar and water to boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and lime rind. Let cool. Strain through a fine mesh sieve into a bowl, discarding solids.

Think about basil beyond pesto. Heat water to boil with sugar in saucepan over medium heat. Reduce heat to low; simmer until sugar is completely dissolved, 3 to 5 minutes. Add lime zest. Turn off heat ...

A deeper view that unites instead of divides, connecting why the story matters to you. Behind the news are values that drive people and nations. Explore them here. Discover the values that drive the ...

Dear Angel: OK, you know you can freeze basil by just washing a stem, letting it drip dry, stripping off the leaves, packing them in heavy-duty plastic bags and freezing. Break off what you need as ...