I'm always looking for ways to use my homegrown herbs before they suffocate in the summer heat. I scour the internet and my favorite magazine, Cooking Light, for recipes that creatively use this summer bounty. Last night, I tried a chicken recipe from Cooking Light and, as all cooks do, adopted it to my ingredients and tastes. It earned me a pat on the back for a dish well done.
This article appears in Jun 17-23, 2009.