“We grow our own fresh bay and use it in everything. We throw it into the water when we make shelled peas, white beans, and black-eyed peas. It adds a layer of richness and a soft, peppery flavor that you can’t get with dried leaves.” —Kelly Yambor (Elizabeth on 37th, Savannah)
RECIPES:
Cherry-Apricot Yogurt Sundaes
Grilled Herb Poussins
Maiale al Latte (Pork Roast Braised with Milk and Fresh Herbs)
Tuscan Beans
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