Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, ...

Every year about this time, I make pesto. But not the pesto you may be familiar with. The pesto I make is for the freezer – thicker, more like a light textured paste. Yes, it can be used right away by ...

Pistou (from the Provencal dialect for the word pounded) is a paste of basil and garlic traditionally made by hand in a mortar and pestle, then added to soups and stews. Some pistou recipes add egg ...

Whether you’re snipping basil straight from your garden or grabbing a bunch at the grocery store, this tiny leaf delivers ...