How did you possibly live before the quite-brilliant food blog recipe site Gojee.com?? It serves as your online library/concierge/personal assistant/curator to help find new recipes from top food blogs, selected just for you and what you are craving, or better yet, what you have on hand at the moment. Launched a few months ago, today they are adding their second batch of writers and blogs, and I could not be more proud to announce that that includes me and Pitchfork Diaries! It is a tremendous bunch of blogs and bloggers who they work with, many of whom have served as my inspiration and mentors for years, and it is such a thrill to be in their esteemed company. The genius premise allows you to submit ingredients that you are craving or have in the pantry, and they then pull up recipes from a arsenal of diverse and talented food bloggers that fit your criteria, complete with full-screen mouth watering photos. You can even input ingredients you dislike and never want to see included in your searches, and they are happy to oblige. They also have a function where you can link your D'agostino's loyalty card number, (soon to be expanded to other food markets), and they will formulate a list of recipes based on your recent grocery purchases. Again, how did we live without this? Thanks so much to the creative, super sharp, and innovative team over at gojee.com for including Pitchfork Diaries and for the great site!
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![]() Basil has definitely arrived at the party. Bunch upon fragrant bunch are cramming tables at the markets. Not surprisingly we mostly think green and the same familiar scent and flavor when basil comes to mind. But there are loads of heirloom varieties that are becoming much easier to track down. (and grow yourself!) Try a new one on your next trip to the market. What's old will be a little newer again. Genovese Basil: The traditional Italian large-leafed sweet basil that we all know and love. Ideal for all things pesto, but best when the leaves are small. If the leaves are huge, blanch them quickly to remove some of the (too) strong flavor, making them more suitable for a delicately balanced pesto sauce. Holy Basil: Becoming more and more popular on menus with chefs, it is called holy basil primarily because it is used as an offering in South Asia in Hindu temples. Generally eaten raw, it has a bright, sweet smell, that is strikingly like Juicy Fruit gum. Thai Basil: This is those big fragrant sprigs strewn across your Thai green curry noodles, or tucked inside a Vietnamese summer roll. A deep magenta stem with small green leaves, it is much spicier than Italian basil. Heavy anise and clove flavors compliment Southeast Asian cuisines perfectly. Dark Purple Opal Basil: There are several purple basil varieties out there, and I always love to have at least one plant in my garden. Very similar in flavor to traditional Italian basil, it is a gorgeous way to add unexpected color to a dish. Thinly slice with green basil for instant edible confetti. Lemon Basil: Smaller leaves with a deep citrus smell and taste. A great compliment to seafood dishes, cocktails, and summer salads. | ||||||||||||||||
![]() Here is a quick recipe I dreamt up, while on my roasted produce kick this week, using what is in abundance in the gardens and at the market. Thankfully, it turned out to be heavenly, lick-the-bowl-clean good. There is a magical, sum is definitely greater than it's parts, result here, as with many very simple summer dishes (think: Tomatoes+Basil+Olive Oil.). Sweet and sour and earthy and salty and bright and crunchy all going on in your mouth together. Roasting the nectarines and zucchini really intensifies their flavor and makes them both feel like vegetables...or fruit...or something new and unique completely. A beautiful side dish for any summer meal, I imagine this would also be spectacular atop grilled fish, pork, or chicken.
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