From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
They are many healthy options offered at your favorite Japanese eatery -- follow these tips and you can have a light and healthy meal every time.
Pick up a bunch of basil today and try Food Network's creative and unique recipes highlighting basil’s classic flavor.
The basil plants in my garden are getting ready to explode – in a few short weeks I’ll have bunches and bunches on my hands. Here are 5 different ways to use this fresh and flavorful herb.
I absolutely love baking with basil. It adds a wonderful layer of flavor that’s not so common in desserts. Keep in mind there are many varieties of basil, each yielding completely different flavor profiles.
Basil is high in vitamins A, K and C and adds a lot of fresh flavor to food without the calories.
A fresh, no-cook sauce that takes just moments to prepare, Food Network Magazine's Basil Pesto is a must-have summer sauce.
If you need to use up all of that basil from the garden, make basil-flavored salt. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.
Pesto isn't just exclusive to basil anymore (or pricey pine nuts either); the summer staple can be made with really any green, and you can get even more creative by using sun-dried tomatoes and more unconventional picks.
Japanese eggplant are a bit small for egg plant parm, but you can make an easy, healthy late-summer eggplant dip instead.
In the wake of the tragic earthquake that struck Japan and growing concerns about radiation tainting the food produced near the Fukushima Daiichi nuclear power plant, the FDA has taken a stand to keep the food safe here in the U.S.