Large-leafed herbs, such as basil, and vegetable leaves, such as spinach and lettuce, can be cut into coarse shreds, called a chiffonade. Stack the leaves on a cutting board and roll the pile tightly. Slice across the roll to make fine or coarse strips, depending on the leaf you are using.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.