A Note From Julia Johnson
Its sweet, anise fragrance and peppery bite make basil my most reached-for herb in the kitchen. Classic pestos will always be my favorite, but I also love to experiment with the tender leaves — steaming them in milk for a fragrant ice cream, frying them until crisp to top grilled vegetables, or even folding them into a sweet berry galette. The preparations are endless, but one thing is for certain: there is no genre of dish - savory or sweet, rich or delicate - where basil doesn’t belong.
Pound Ridge, NY