Taiwanese Three Cup Chicken

If I had my way with space, I’d have three different types of basil growing in my front yard (okay, my apartment building’s front patch of grass). This would have to include the ubiquitous Italian variety, with its shiny, fat teardrop-shaped leaves. As well as the purple basil which I’ve been eyeing and smelling at Farmer’s Markets but have no idea what it tastes like (it smells like basil). And most direly, a Thai basil plant: a matte, darker green-leaved … Read More