Two herbs with rich histories that continue to enhance our cooking today. Mint was used medicinally by ancient Egyptians and Romans, while basil traveled from India to become essential in Mediterranean cuisine.

This episode connects ancient herbal wisdom with their culinary applications throughout history.

**This episode of is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

Keep the learning going with these websites and resources.

• The History Of The Mint Plant
• The Cool, Refreshing History of Mint – Tablet Magazine
• Sahara Collapsible Dehydrator
• Mast-o-Khiar with Walnuts and Raisins
• Vietnamese Fresh Spring Rolls with Shrimp + Peanut Sauce
• Skillet Lasagna with Lamb, Ricotta, + Mint
• Middle Eastern Fattoush Salad with Homemade Pita Chips
• Blueberry and Feta Bulgur Salad with Mint Dressing
• Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
• Fresh Mint Tea
• Arabic Tea with Fresh Mint
• The History of Basil
• Balsamic Roasted Tomato Caprese Pasta Salad
• Pasta Salad Skewers with Creamy Balsamic Vinaigrette
• Tolon’s Strawberry Basil Shortcake
• Antipasto Bloody Mary
• Zoodle Frittata

See show notes at www.passingtheplate.org/62.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

When you think of baked fruit desserts, pie might steal the spotlight, but there's a world of regional sweet treats waiting to be known.

Learn about these rustic, practical desserts - from North Carolina sonkers to French Tarte Tatin - that have satisfied hungry families for generations.

**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

Keep the learning going with this websites and resources:

• Surry Sonker Trail
• Crisp, Crumble, Cobbler, and Buckle: Here’s the Lowdown on These Easy Fruit Desserts
• Old-Fashioned Apple Pan Dowdy Recipe | The Kitchn
• Crisp, Crumble, Betty, Or Buckle: Which Is Which? – Farmers’ Almanac – Plan Your Day. Grow Your Life.
• What’s the Difference Between a Crisp, Crumble, Cobbler, Slump, and Buckle?
• Curnonsky
• Recreating a 1933 Apple Pandowdy

See show notes at www.passingtheplate.org/61.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Meet the woman behind the recipes! This week, Lisa sits down with Ashley to uncover the journey that led her to become a food writer, recipe developer, and cooking class instructor.

This candid conversation serves up a fresh perspective on Ashley's food-focused life.

Find Ashley at:

• Visit the Big Flavors from a Tiny Kitchen website
• Big Flavors events schedule
• Big Flavors newsletter
• Follow Big Flavors on your favorite social media channel!
  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • TikTok
  • Bluesky
  • Threads

Keep exploring and learning about Ashley’s food world!

• Freeze your veggie scraps to make stock in the slow cooker
• Jacques Pépin
• Broiler Kebab
• Spatchcocked Roasted Turkey

**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

See show notes at www.passingtheplate.org/60.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!