Here, three things to do with all those summer herbs.
Air-Dry: At Carbone, Mario Carbone and co-chef Rich Torrisi scatter fresh oregano on sheet trays. Placed on top of warm ovens, the herbs dry overnight. “Dried oregano is an important ingredient for Carbone," says Mario. "It’s nostalgic, like the restaurant itself. It’s in everybody’s kitchen cabinet across the country, but by drying fresh oregano ourselves, we’re elevating the experience. You taste the flavor that you recognize, but in a much sharper way.”
Microwave: Pastry chef Aaron Russell at Atlanta’s Restaurant Eugene dries basil, sorrel and mint. “I nuke them in 30-second bursts, then grind them for an intense dust to mix with sugar.”
Salt-Pack: To make herb salts, chef Jeff Mahin of Hollywood’s Stella Barra layers salt, chives and dill on a sheet tray, then dries them overnight in a 120° oven.
Related: Cooking with Herbs
Best New Chefs 2012 Rich Torrisi and Mario Carbone
Andrew Zimmern's Kitchen Adventures
As Thomas Hyll wrote in his of 1593, “...[strawberries] are much eaten at all men's tables in sommer time with wine and sugar.” While cream is the traditional English accompaniment, elsewhere in Europe crème fraîche, or sour cream, is preferred. In Italy, red wine and sugar seems to be everywhere. I developed this recipe after years of enjoying wild berries served in this fashion at Trattoria Sostanza in Florence. I top the macerated berries with the frozen granita or serve them separately. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures
Related: Cooking with Strawberries
Cool Food for Hot Weather
Chefs Make Change
Food tech guru and Booker & Dax cocktail genius Dave Arnold is hosting a Kickstarter campaign to raise money for his most ambitious project yet: MOFAD, the non-profit Museum of Food and Drink. Here's why you should give.
1. Puffing cannons look awesome. Arnold's video pitch, above, offers a look at the 1900s-era puffed cereal game changer, which will be the museum's first mobile exhibit. "Puffing cannon encapsulates everything that will make MOFAD great," says Arnold. "It's explosive, it's entertaining and it tells a story."
2. "Dave Arnold is the culinary Google," according to chef Anita Lo.
3. Pastry innovator Brooks Headley of Del Posto thinks Arnold is the only person who could pull off a project of this scale.
4. Chefs David Chang, Wylie Dufresne and Mario Batali also think it's a good idea.
5. $50 gets you a durable MOFAD tote made by Brooklyn's Baggu.
6. Pledge $400 and you can party with Arnold while drinking his extraordinary cocktails and eating puffed rice snacks.
Watch the video for further convincing from Arnold's superstar culinary friends.
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Cutest Crowdsourcing Video Ever
Pair with green salads, grilled fish or shellfish and crudités.
2012 Falernia Pedro Ximenez Reserva ($10) This flinty, citrus-inflected white comes from one of Chile’s northernmost wine regions, the
arid Elqui Valley.
2012 Sábrego Godello ($14) The steep, rocky vineyards of northwest Spain’s remote Valdeorras region provide
the grapes for this minerally white.
2011 St Hallett Poacher’s ($14)
A touch of Riesling
lifts the aromas of
this zesty Australian Sauvignon Blanc–Sémillon blend from the Barossa.
2012 Terrazas de
los Andes Reserva Torrontés ($15) Torrontés is a tricky grape. Made poorly,
it’s cloying; made well, as this one is, it’s elegant and aromatic.
2012 St. Urbans-Hof Estate Riesling ($17) This German Riesling from the Mosel is very lightly off-dry, but it’s
so zippy and intense that the sweetness barely registers.
Related: Light Summer Wines
Summer Wine Tips from Experts