BIG VICTORY Herb Magee, the coach at Division II Philadelphia University, won his 902nd game, tying him with Bob Knight for the most by a men's coach in N.C.A.A. history.
That is a big, bullying herb which, as Tom Jaine once wrote of Jamie Oliver, many modern burger kitchens use, "like a demolition-man uses a lump hammer". 1) Oven chips, of all descriptions.
Sieve the oil to get rid of any big bits of herb, then transfer to a jar and set aside. 3 Next, heat your barbecue (or griddle pan) until it's smoking hot.
Dr. Arthur O. Tucker, a botanist at Delaware State University who specializes in the identification and chemistry of herbs and is co-author, with Thomas DeBaggio, of "The Big Book of Herbs" (Interweave Press), said oregano should be thought of as a flavor, not a plant.
The two big breasts are herb-covered, crisp-skinned, juicy delights, strikingly presented with green and yellow squash rounds on a skewer rising from their center.
There'd be big bunches of herbs on the table – coriander, purple basil, dill – a habit we get from my dad's Armenian family in the Caucasus.
I had gone to Chantilly because I have long been a fan of Mr. DeBaggio's articles and books, especially "The Big Book of Herbs" (Interweave Press, 2000; $39.95), which he wrote with Dr. Arthur O. Tucker, a botanist at Delaware State University.
"The Oracle at Delphi told Apollo that the radish was worth its weight in lead, the beet its weight in silver, and the horseradish its weight in gold," Arthur O. Tucker and Thomas DeBaggio wrote in "The Big Book of Herbs" (Interweave Press, 2000), my bible for growing everything from hot peppers to patchouli.
Brassicas, too: young kale among the lettuces in a summer salad; shredded summer cabbage with a simple vinaigrette; thinly sliced cauliflower; kohlrabi… I'm also big on using herbs almost as salad leaves, great handfuls of flat-leaf parsley being my absolute fave.
Just before serving, stir in the spinach, then sprinkle each serving with a big pinch of the herb mixture.
