PANDEMIC PANTRY COOKING WITH HERBS

You have probably used dried herbs every time you cook. Most of us add them to our dishes for the wonderful aroma and taste that they bring. If you use dried herbs most often, it might be hard to imagine how a few fresh herbs added in the right amount can make all the difference in the world. One of the greatest appeals of using fresh herbs as opposed to dried herbs is the deep concentrated flavor that they impart, which in some cases is totally different in taste from dried herbs. The trick is to know just how much of a fresh herb to add.

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In Gerri Griswold’s ongoing series for White Memorial Foundation called the Pandemic Pantry, on May 1 at 12 noon she will conduct a free cooking class via Zoom on Cooking with Herbs.To register click here.

Gerri will share her knowledge of how to use fresh herbs in cooking and what flavors they lend to a recipe. The menu will focus on the most commonly found herbs including dill, rosemary, tarragon, cilantro, basil, and lavender. Recipes will include: Word of Mouth’s Chicken Salad with Fresh Dill, Cauliflower Nachos with Fresh Cilantro, Fish Cakes with Fresh Herbs and Chiles, Baked Cod with Fresh Tarragon, Lavender Shortbread Cookies, and Foccacia with Roasted Red Grapes and Fresh Rosemary.

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