Cooking and Baking With Fresh Herbs

Herb are the secret ingredients to enhance flavors, add fragrance and texture, and artistically plate your dishes. We’ll review how to buy, use, store, and preserve fresh herbs, as well as how to use them separately or in combinations. We’ll make fennel salad with herb almond vinaigrette, super-green leafy vegetable soup, herb roasted chicken with hearty roasted vegetables, apple-tarragon potato salad, garlic and rosemary infused “tear & share” focaccia, and lavender walnut biscotti for dessert. Take-home containers will be provided. Instructor: Edgar Ievins