As an occasionally distracted deck-gardener, the one plant I must have in abundance is basil. This hardy annual is my ...

In a bowl, combine the crab, peas, mint, basil and microgreens. Add the lemon vinaigrette as needed, about 2 to 3 tablespoons, to dress the salad. Season with salt and pepper to taste.

Add the garlic, shallot and Thai chilis, and stir-fry for about 30 seconds, until fragrant. Add the bell pepper and stir-fry for 30 seconds, until just beginning to soften.

To make Thai basil sauce, in another small bowl, stir together oyster sauce, fish sauce, soy sauce, mushroom soy sauce and sugar; set aside. Heat oil in a large skillet or wok to medium-high heat.

4 cloves garlic, minced 3 fresh red Thai chilies, deseeded and finely chopped, or 1 teaspoon dried red-pepper flakes 1½ pounds boneless, skinless chicken thighs, coarsely chopped 1½ to 2 cups ...

to taste Champagne vinaigrette 1/4 cup fresh chervil leaves 1. Combine the white wine, chicken broth, lemon, garlic, parsley, salt and peppercorns in a fish poacher or large roasting pan.

Preparation 1. In a medium-sized, heavy bottom saucepan, add the water and sugar and bring to a boil. Stir gently to make sure all the sugar has dissolved, then remove the pan from heat. 2. Add ...

Stir tomato pulp, oil, basil leaves, garlic, and kosher salt into vinegar mixture; let stand at least 10 minutes or up to 30 minutes. Remove and discard garlic.

Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Stir together 1 tablespoon salt, sugar, and pepper in a small bowl. Sprinkle evenly over chicken ...