Every year, my friend Cindy gives me a glorious supply of fresh bay leaves. It is the equivalent of culinary gold! As soon as I get them home, half go into the dehydrator while the remaining fresh ...

In this streamlined take on espatadas from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we pulverize dried bay leaves in a spice grinder to make a seasoned salt ...

Pity the bay leaf. Once a symbol of success and renown in ancient Greece and Rome, it now suffers a reputation as a pointless, potentially dangerous (choking hazard!), ingredient. Even Ina Garten, ...

There's much more to the humble bay leaf than you may think, with the herb boasting surprising uses and benefits in both its ...

Bay leaves, also known as tej patta, offer numerous health benefits. Here are the reasons why you should consume bay leaves ...

One of the things Angela Dimayuga loves most about California is the scent of eucalyptus in the air. She captures it in this rice dish by perfuming it with both ground dried bay leaves and fresh ones.

Dear Oliver: Take a leaf, break it in half and inhale. This is not like the dried bay leaves that have been on your grandmother’s shelf for years. Imagine first rubbing a piece of fish or chicken with ...

Can you eat bay leaves, or are they toxic? We'll separate the truth from the myth and explain why you technically can but ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...