Choosing and Storing Herbs

Food has always dominated my travels, and home re-creations almost always start with herbs. Read more about choosing and storing herbs.
Spring is finally in the air, and I am on the road. In recent weeks, I’ve cleaned up the garden beds; watched crocus, ipheion, scilla, and daffodil blooms open wider by the hour; and found the first perennial herbs like mint, oregano, sorrel, and chives poking through the ground. But it’s also one of my favorite seasons to travel—with Twice as Tasty workshops, to visit family and friends, and to explore new places.

Food has always dominated my travels, first as a vegetarian struggling to find things to eat in a newly reunified Germany and later when discovering new flavors and spices in Africa and Asia and even unknown fruits and vegetables in the South Pacific. Although I still dream of the more exotic tastes, the dishes I bring home put that international spin on food I can grow or easily find in my climate. It almost always starts with herbs.
Read more about choosing and storing herbs

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Potatoes

Potato salads are a summer staple, whether I’m making them from jawbreaker-size potatoes stolen from row edges while checking the potato plants’ progress or full-grown spuds cut down to size. They go beautifully with summer’s green beans, cherry tomatoes, and sugar snaps. But we grow so many storage potatoes that it seems a shame to give up the salads just because the other fresh produce is long gone. This version uses stored veggies, making it a late-season or even midwinter go-to. The salad itself is quite basic, and a few unconventional techniques make it a snap. Inspired by traditional salads I ate regularly as I traveled in Russia and France—salad Olivier and salade niçoise, respectively—I’ve created two dressings that bring distinctly different flavors to the forefront; I sometimes alternate between the two salad dressings for several weeknight meals.
Learn to make Potato Salad with Russian and French Dressings