PA Corporate Chef Steph's take from this week's Market Report "Good Buy" 


Fresh and dried herbs are wonderful any time of year. But there is something really lovely about them this time of year, when we the weather turns crisp. Parsley and cilantro are sadly misused herbs that often get relegated to “sprig” status atop the main attraction on your plate. These two herbs can and should be treated like lettuces that star in salads, tabouleh, and sandwiches. Parsley and cilantro stems are particularly delicious and beautiful laid out atop curries or stuffed into tacos. Dill, another under-used herb is beautiful when paired with sweet items like apples, squash, and fatty fish. I love fresh dill in chicken liver pate because it cuts through the richness with an almost anise-like bite. Dried herbs like oregano are also beautiful this time of year, and lend homey, “all-day-cooked” flavor to pasta sauces, soups, and stews. And basil, often referred to as the “King of the herbs” is delicious served fresh on top of pizza, blended into pesto, or muddled into drinks and seasonal smoothies.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.