Leftover mint is a killer for me. Unless I'm making some kind of minty ice cream, in which case my technique is use ALL the mint!, I usually have some leftover leaves in the fridge. Mint expires especially quickly; here are some technique-based applications that you can whip up at a moment's notice. More

There's loads of mint varieties out there. We're familiar with some of them: peppermint, spearmint, apple mint. Others are more obscure, oddities like horse mint, corn mint, marsh mint. This is one of my favorites. Meet the curiously strong black mint. It's the mint you never knew you needed. More

Ancient Greeks rubbed mint on their tables as a sign of hospitality and mint tea has long been served in the Middle East to welcome guests. For me, the small, bright green leaves of the mint plant welcome warm weather and a new season of cooking. More

There's nothing fun about coming home with arms full of groceries, ready to cook your magnificent, herb-laden feast, only to find that your parsley and dill from three days ago have melted into a yellow-brown puddle of slime. It's happened to me, more times than I want to count, and you've likely been there too (right?). So here's how to kick out the creature from the black lagoon out so you can enjoy all that green, leafy goodness. More

Gillian Carson of My Tiny Plot reminds us all just how civilized drinking tea can be with this couldn't-be-simpler recipe for mint tea. It's especially nice when you can say, like Carson does, "Aaah, that’s nice, and, gosh, aren’t I clever because I actually grew it myself." If you aren't growing mint, try it. It's almost impossible to kill because it is so highly invasive. As the days get muggier, this refreshing drink (whether made hot or cold, with honey or without) is the perfect thing to have by your side.... More

Note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Last week, there was some scuttle on my Twitter timeline about fresh mint. It all started when @ruthreichl tweeted something she picked up from my friend Chris Cosentino of Incanto Restaurant in San Francisco; @offalchris told her that mint was the most widely used herb in Italy. How could that be true? The consensus was that surely basil or rosemary must hold that crown. I’m solidly with Chris on this one. Mint is indeed a universal ingredient in Italian cooking,... More