Spices, including Australian wattleseed, coat this perfectly seared chicken dish. If you can't find wattleseed, substitute a half-and-half mixture of good cocoa powder and finely ground coffee.
British cooking phenomenon (and grow-your-own fanatic) Hugh Fearnley-Whittingstall explores the freedom and exhilaration of tending his family's vegetable garden.
Basil is just the beginning, with the latest versions swapping in everything from parsley to spinach. Here, chef Alexandra Guarnaschelli shares her favorites, plus delicious ways to use them.