As a writer of food-things and lover of breakfast foods (at non-breakfast times), I have eaten many an egg. I don’t know that there is a preparation I don’t enjoy, but a sunny side up egg, fried in olive oil until the edges are crispy ranks very high on my list. I didn’t think there was much improving on the method, until I read about Melissa Clark frying herbs directly in the whites on Food52.
Tagged With herbs
If you've watched any appreciable number of cooking shows, you've most likely been instructed by some famous chef to "finish" your dish with a drizzle of oil, a sprinkling of salt, or some freshly chopped herbs. "Finishing" a dish, which is quite different than polishing one off, simply means adding those extra flourishes to help the food shine and become its best self.
We've talked about freezing and microwaving as great ways to extend the life of herbs. Here's another superb way to make the most of those herbaceous leaves: make a rub.
You may not be growing fresh herbs yet, but if you hit the grocery store to pick some up, use a few and have some left over, don't just toss them back in the fridge. Bon Appetit has a ton of uses for them, including herbed simple syrups for cocktails or pastries, supercharged salad dressings and infused oils.
Because in these days of #instafood and picture-perfect buddha bowls, a sprig of parsley or a tomato shaped like a flower just doesn’t cut the mustard. Nor does mustard, come to think of it. And if your new food goal is ‘eat a lot of vegetables’ (whose isn’t?), you’re going to need ways to make that glut look more exciting.
Pretty much no one has time to prepare an elaborate multi-course meal each night, but whatever you're making (be it a simple roasted chicken or a bowl or lentils), this flavorful trifecta from Sarah Britton will make suppertime feel downright refined.