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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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How to chiffonade basil
"Chiffonade" is the french culinary term for cutting basil, mint, spinach and other large leaf produce into thin strips. To chiffonade you make a cigar out of the leaves by stacking them, placing the largest leaves on the bottom, and then rolling them up.
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You then chop the leaf cigar into thin slices.
Voilà! You just made great confetti-like strips to throw in your salad, pasta or soup. Even if your recipe calls for chopped basil, start with a chiffonade and then chop up the strips. It is way easier.
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