Wednesday, June 2, 2010

Brighten that dish with a dash of fresh herbs (source: SF Gate)

Back in the day, when recipes called for "herbs" at all, it usually meant dried herbs, usually used in minute - as in 1/2 teaspoon - quantities. People generally had no idea what a tarragon, oregano or thyme plant actually looked like; we only knew that...... (source: SF Gate) - Share on Twitter - Share on Facebook - RSS feeds and Widgets on
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