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A Top Chef Master’s tips on using fresh, healthy herbs this fall


By Wendy Giman for Q.Equinox.com

Herbs are the perpetual understudies of any dish—often tossed in as an afterthought.

Try giving them a starring role, however, and your meal pops with flavor. Plus, you’ll get an antioxidant jolt since these sticky florae pack a highly concentrated amount of phytonutrients that may help protect against heart disease and cancer.

While gardens and farmer’s markets are in full fall bloom, we’ve tapped Top Chef Master Clark Frasier, co-owner and co-chef of the beloved Arrows Restaurant in Ogunquit, Maine, for his herb secrets. Frasier’s dining room is known for serving up vegetables and greenery produced just steps away on an acre of surrounding land.

“There is no better, quicker way to bring bright, healthy flavor to a dish,” he says. “Fall is bursting with herbs like sage and thyme. If there is one secret weapon I use to make a meal sing, it’s slipping in a small handful of fresh, chopped herbs.”

Keep reading for 16 ways to add healthy herbs to your fall menus…

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