Tastes to Try: The Next It Ingredients
Chefs love them not just for their subtle aromatic flavor. They can soak up liquids and other flavors, and they're also gorgeous (Gavin Kaysen likes the way they're translucent with a dark speck in the middle). Marco Moreira at Toqueville in New York City accents his spring vegetable salad with both basil seeds and basil oil (photo).
Photo © Sarah Lemoncelli
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