If you want basil sliced then you want to lay several leaves flat on top of one another and roll. Then slice with a thin sharp knife into a chiffonade. If you want fine basil remember to slice it and not physicaly chop it. I... (6 replies, last updated by Fritter September 27, 2009)

yes, and yes. :) I would chiffonade the basil and add it right before serving. (6 replies, last updated by weezycom August 16, 2008)

Hello All, We will be in Fort Lauderdale over the weekend and would love some great Lebanese food. Any suggestions? Thanks in advanced!! (1 reply, last updated by chiffonade January 13, 2007)

I have a three or four year old pineapple sage plant in my garden. Typically, I use a little in fruit salad or cut into chiffonade for a mixed green salad. Mostly, I just let it grow until it flowers, as the lovely red tubular... (3 replies, last updated by babette feasts July 20, 2005)

chiffonade julienne mise en place (7 replies, last updated by kchurchill5 February 4, 2009)

After all the heavy food I’ve eaten in the last three days, I am dying for something a bit more virtuous. I cannot wait to get home and make myself a light soup of chicken broth, stelline, shredded carrots, and a chiffonade... (2 replies, last updated by Miss Clare December 26, 2007)

with a large bowl of cold soba with chiffonade of shiso leaf, another smaller bowl filled with natto and grated yam, garnishes of wasabi, grated daikon radish, and green onions, and a container of a cold soy/dashi broth. Take the... (0 replies, last updated by Eric Eto April 26, 2003)

, and a healthy chiffonade of basil over the top. Let it sit about 15 minutes before serving, so the juices commingle. Arneis is my favorite with fresh tomatoes, and salt is the magic ingredient that mollifies the acid in each. (2 replies, last updated by maria lorraine September 16, 2008)

peanut oil. When it’s just barely browned, throw in a tablespoon or two of butter and a tablespoon of soy sauce. 3) While all that is cooking, lightly toast some pinenuts and chiffonade some basil. Toss garlic/butter... (1 reply, last updated by sarah galvin July 1, 2008)

and sprinkle with shredded or grated parmesan and basil chiffonades. Serve alongside chicken or stir in garlic poached chicken... (3 replies, last updated by Tehama July 4, 2007)

broth, sliced shallots. Put a few spoonfuls of diced tomatoes (fresh or from can) on top of each piece of fish. Bring to a boil then lower to a simmer until cooked (maaaaaybe 10 min). Serve with basil chiffonade. I usually make... (1 reply, last updated by laurendlewis April 30, 2007)

, mint, basil — all chiffonade. toasted almonds or pine nuts. roasted red pepper slices or grape tomatoes. feta cheese. maybe a tiny bit of preserved lemon as an echo to the main course. yum. (2 replies, last updated by Amanita April 18, 2007)

We decided to try the Whitemarsh Valley Inn in Lafayette Hill the other night. While the wait staff was very attentive and pleasant, the food was completely mediocre at best. The menu (and the patrons) were like that of country... (2 replies, last updated by SusanW March 12, 2007)

Hey folks, hopefully one of you can give me Oceanic’s address. I can not find them in the yellow pages and I recommened the store to a friend who doesn’t really know her way around tampa. She’ll need to mapquest... (3 replies, last updated by chiffonade January 12, 2007)

in. In a variation, I’ve chiffonaded some Prosciutto and scattered inbetween the potato layers. That was a hit. (4 replies, last updated by Veggietales November 21, 2006)