With only two ingredients and about half an hour, you can whip up a restaurant-quality infused oil to elevate an endless variety of dishes to the next level.

Each year, tracks from musical artists of all types vie for the coveted “song of the summer” title. If there were an herb of the summer, that crown would always be snugly rested atop basil’s head.

When it comes to making a summer meal in sultry south Louisiana, recipes involving as little stove time as possible are a beautiful thing. Margaret “Peggy” Barlow, a recent transplant to Lafayette, ...