diced roma tomatoes, chopped garlic, chiffonade of basil, and water. Cook 1 1/2 hours. The simplest dish I make (with the possible exception of raost chicken) and one of the best.

They’re great when sauteed lightly in a bit of butter and lemon juice. The acidity in the juice cuts down that slimy feel, and really enhances the flavour. I do them sliced as a quick side dish with green beans, lemon,...

mozarella and tomatoes. A large portion with a good balsamic vinaigrette and basil chiffonade; the cheese was wonderful and the tomato even had flavor. Main course was a choice of osso buco or St. Peters fish. I had the osso...

Toss it in some spaghetti with a chiffonade of shisho leaves. Or uni risotto is VERY good.

If your early autumn is anything like ours in the northeast US, a fresh corn salsa is a great accompaniment for trout: fresh roasted corn cut off the cob, diced red onion, brunoise (very small dice) red pepper, jalepeno, basil...

it with sauteed vegetables, or chiffonade of shiso leaf (which I like). To keep the pollock roe from spoiling, you can steam or bake it to the point that it is cooked through (but don’t overcook it) and then use it for your...

And if you have decent sized leaves you can stack one upon the the other, roll them up like a tiny cigar, and slice into thin strips (a chiffonade). They looked very pretty when you toss them on or in your preparation.

Hello Manhattan people! i have the good fortune of returning to New York for another week and wonder what food item would be considered “sex on a plate”. It could be anything, anywhere... i have plenty of time to...

About the only time I can think of that I cut lettuce is iceberg for a chiffonade for tacos. Ooops! And I do cut romaine in about inch and a half pieces for Caesar salad. Yes, yes. I know. The original Caesar was made with whole...

. This is old school meets new school food at it’s best....... bite sized pillows of just enough fat....just enough meat (or lean if you will) dusted with a breathe of chiffonade basil and parsley ....and the lucky...

to roast until the tomatoes are juicy and cooked. Seasong with salt and pepper. Put a spoonful on each bruschetta, top with some chiffonaded basil and a crumble of goat cheese.

), peas, and a bit of water. Cook for just a few moments, stir in salt, pepper, and chiffonaded basil. You could definitely add your beans. It was delightful, and the bacon (I used two slices) was just enough to make it flavorful...

After I clean the escarole in several changes of water..... and..... after I use the inside lucious white leaves for salad, I braise the outer leaves, having made a chiffonade of the leaves, in a bit of EVOO, minced garlic,...

aleppo pepper salt, black pepper juice of one lime about that much evoo one ear corn (microwaved for 3 minutes, then sliced off the cob) gorgeous organic kale, with lavender edges, chiffonaded (is that a verb?), well, thinly sliced...

It’s summer right? Celebrate the season. Find some great tasting variety of local tomato( maybe a couple of different colors). Make some concasse. Mince some garlic, chiffonade some basil. Saute the garlic at very low heat...