Flash the burgers on your crewin’
{ We don’t bother to dry chives or parsley, since whatever tastes pleasantly herbaceous when fresh, intensifies into the flavor of sunburned grass clippings. Instead, we dry the oily herbs, like rosemary, sage, thyme, and lavender — and Thai basil, which is actually closer to mint than the Genovese variety and adds welcome floral notes to wintertime stir-fries. | Kerri Conan/NY Times | Continue reading }
