Green onions are an extremely useful, versatile allium. If you like to cook with green onions but are worried about running out, you can keep the white ends in a glass of water where they will regrow into new, delicious onions.
When it comes to cutting up fresh herbs, you need to know how to properly slice, chiffonade and rock chop. In this video, J. Kenji López-Alt from Serious Eats demonstrates each technique and explains which is best for certain types of herbs.
Details are often what make a meal feel special. Little extras, like nice napkins, a crackling sugar crust on your sweet pie, or your own personal head of roasted garlic can help the annual holiday meal standout in years to come. Crispy, flash-fried sage leaves can do the same.