Saturday, April 7, 2012

Easter Herb and Vegetable Tips



If you're preparing Easter dinner this year, here are some tips that will make the most of your ingredients and maybe give your menu a little added zip:


Herb conversion - If you're cooking with herbs and have some fresh varieties around, the conversion from fresh to dry is three to one. That means for every tablespoon of fresh herbs in a recipe, use 1 teaspoon of dry herbs. The flip side of

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