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Article: FOOD; For a Touch of Spring, Add Herbs, Garlic, Cream and Cheese - New York Times
- Article from:
- The New York Times
- Article date:
- April 16, 1995
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FEATHERY herbs, a whiff of garlic and perhaps a judicious splash of cream or a touch of cheese are all it takes for that light, quick springtime touch. Pasta, potatoes and rice all benefit from such treatment. Though a wide variety of herbs are now sold year round, the herbs that whet springtime appetites are delicate, like chervil, tarragon and parsley. Sturdy thyme and rosemary suit winter more, and basil can wait for summer's tomatoes.Garlic, of course, is also an all-year staple. But in spring, when it is most likely to sprout, it should be purchased with care, in smaller quantities that can be used before the central green sprig, which is bitter, has a chance to develop.If your garlic ...
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