 | Good cooks know, you can't create a dish that is robust and flavorful without the addition of herbs and spices. Though many cooks prefer fresh herbs, there is a place in every kitchen for dried herbs as well. Here are a few tips for using dried herbs and a few favorites to purchase or grow in your very own Italian herb garden. By Patricia Kennelly |
 | Minestrone, or "Big Soup," is another favorite Italian recipe that can be found on most Italian-American restaurant menus. It is as common as pasta in Italy, and every region, village and family has its own recipe. By Pat Kennelly |
 | Lentils are small dried pea-sized legumes that are cousins to the bean. They can be found in many colors from reddish brown, green, orange and black to the most common one used in the United States, the brown lentil. By Pat Kennelly |
 | When sun-ripened tomatoes are at their peak, I make this fresh tasting tomato basil soup. Not only is it quick to make, it holds and freezes well. By Pat Kennelly |
 | Mozzarella in carroza was one of the first Italian appetizers I learned how to cook. It's simple to assemble, quick-cooking and delicious. Unlike fried mozzarella, which can be found on many Italian menus, this is the more traditional fried mozzarella sandwich. By Pat Kennelly |
 | Arrabbiata sauce translated means "angry," and this delicious spicy sauce needs a strong pasta to hold on to. That's why penne is often seen on Italian-American menus with this sauce. The ridges of the pasta hold the assertiveness of the sauce very well. By Pat Kennelly |
For the yearly chef, the first snowfall and goodbye to your herb garden can be bittersweet. Instead of saying goodbye, why not grow herbs right on your windowsill. Herbs grow well in smaller containers and take minimal care. |
As the sun strengthens and days lengthen, our hands itch to get into the garden. While those of us in the northern states must wait patiently for that pleasure, we can all add some springtime flavor to our meals right now with fresh herbs. By Elaine Ambrose |
