The National Restaurant Association’s annual “What’s Hot” report is here, and we have the scoop on one of the hottest food trends – uncommon herbs. So to hop on board the trend, we’re highlighting some of our favorite lesser-known herbs. From Thai Basil to winter savory, these herbs will add fresh flavor to your everyday cooking. So if you’re feeling a little adventurous, scroll through the slideshow to learn how to use them in your next meal.
Hey Carolyn I am Dale, a male fan of your blog. These look great and I want to make them but I am looking for general advice. You were born Canadian I am Canadian Central BC. Swerve is not in any area around me. I use Stevia in the Raw. I am fine with Stevia but my son has an aversion-I understand this as I hate caraway & cilantro. I have Truvia available to me seeking other outlets. Having said this, my son is only here a week a year I see recipes w/powdered swerve + swerve Stevia in the Raw is said to be granular but is a powder that blows about the room can”t imagine what a powdered swerve is comparatively. I have read everything I can about this stuff erythritols are a complete mystery is there a site that answers this stuff? I am diabetic 2 and I am placing my entire life cooking concept on the low carb high fat concept Right now my main contacts are Diet Doctor & Carolyn This is not to put pressure on you at all just that I think your creations fit what I want to create for my longevity. Maybe you could get back to me? BTW, I have made a ton of your stuff and love what your concepts, loyalty etc