I always grow too much basil. I usually start my own seeds, but occasionally I will buy plants, especially if the basil is a unique variety. I’ve grown Greek basil, Genovese basil, Thai basil, lemon and lime basil, Holy basil, cinnamon basil, purple basil and spicy globe basil. Sometimes I get volunteer plants from the

Deviled eggs are hard-boiled eggs that have been shelled, cut in half and filled with mashed yolks that have been mixed with other ingredients. They can be traced back to ancient 4th or 5th century Rome when the yolks of boiled eggs were mashed and seasoned with spicy sauces and served as the first course

Last week I did something that cooks are cautioned never to do. I tried out a new recipe for a potluck dinner. I can usually read through a recipe and know that it will taste good. I’ve only had a few failures through the years. One of them was a green tomato pie that was

Cauliflower appears to be a new culinary fad. Recipes abound for cauliflower steaks, cauliflower rice and cauliflower mashed “potatoes.” Cauliflower is used to form pizza crusts, taco shells, and biscuits. Some creative chefs coat the florets and deep fry them like chicken wings. I have always liked cauliflower raw and cooked. My mother always overcooked