This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. 1 cup grapeseed oil or other high-heat cooking oil 4–5 cups loosely packed fresh basil leaves, (rinsed ...

Use the very freshest, ripest, plumpest, bursting-with-flavor tomatoes you can find — preferably ones from your, your neighbor's or a local farmer's garden. Fresh basil and basil oil adds an ...

I wasn't too far out of college when I noticed a slew of worries from my boos. At first I thought it was just Jim, who grew so paranoid of losing his hair that he made me promise if his hair became ...

Basil is the quintessential Italian herb, one that's associated with many of the country's most iconic dishes: pesto, pizza, bruschetta, and caprese salad, to name a few. And though it's at its peak ...

Combine the flour, yeast and salt in the bowl of a mixer. Using a dough hook turn the mixer onto low and combine the ingredients. Gradually pour in the combined water and oil while the mixer is still ...

If you purchase an independently reviewed product or service through a link on our website, we may receive an affiliate commission. Learn more about our policies and reviews. Nothing beats the calm ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. This dish ...

I’ve always loved Passover, ever since I was a little girl. Long before I understood it as the Festival of Freedom that celebrates the ancient Israelites’ exodus from slavery in Egypt, to me it was ...

A kitchen in Rome Tomatoes make pesto alla trapanese a softer sauce than its Ligurian cousin, and is perfect draped around ribbon pasta ...