Cook's Notebook


May 31, 2006

Kitchen tip

"To keep basil pesto a vibrant green, many chefs add a couple tablespoons of flat-leaf [Italian] parsley leaves to their formula. Parsley doesn't darken the way basil does when it is pounded or cut."

This site run by food writer David Leite, which describes itself as "hot food, dry wit," recently won the James Beard Foundation Award for best Internet food site (a new category for the venerable awards). It includes a recipe testers' network to vet the recipes on its database, interviews and food features.

Kate Shatzkin

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