Every year about this time, I make pesto. But not the pesto you may be familiar with. The pesto I make is for the freezer – thicker, more like a light textured paste. Yes, it can be used right away by ...
A vibrant soup-stew with croutes and a dish of cheesy asparagus to put a taste of spring on your plate There’s a deep bowl of soup on the table, green as a summer lawn, chock-full of spring vegetables ...
Pistou (from the Provencal dialect for the word pounded) is a paste of basil and garlic traditionally made by hand in a mortar and pestle, then added to soups and stews. Some pistou recipes add egg ...
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