I accidentally froze basil leaves in the back of the fridge. The leaves look thinner and darker than usual. Can I still use them to make pesto after they’re thawed? Should I reserve them for sauces instead? Or should I toss them away?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.