Cook’s notes: If you prefer a spicier sauce, use serrano chilies; use jalapenos for a milder sauce. I like to use half as much chili as directed, then taste and add more if the sauce needs a boost.

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

To blanch or not to blanch? That is the question when it comes to making basil pesto. Many cooks blanch the leaves for a few seconds so the pesto retains a vibrant green color. But will a few seconds ...

In a food processor, pulse the basil, parmesan, pine nuts, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of pepper ...

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