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Entries tagged with 'herb'

Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

Serious Eats Jennifer Olvera 1 comment

Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon. More

Fresh Herbs With Corn, Asparagus, and Chickpeas

Serious Eats Yasmin Fahr Post a comment

When summer hits, one of my favorite dishes is tabbouleh, its bright and fresh aroma from the various chopped herbs interspersed with airy bites of bulgur. Here, I swap the bulgur for chickpeas that are crisped in a pan with shallots, a generous hit of cumin, freshly shucked corn kernels and bite-sized asparagus. Combined with the chopped herbs and topped with sumac-filled yogurt, it makes a nutrient-packed, fresh summer dish that hits the table in less than 30 minutes. More

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

Serious Eats J. Kenji López-Alt 16 comments

A hearty salad of chickpeas roasted with cumin and paprika until dense and nutty, combined with kale, fresh herbs, pine nuts, and sun-dried tomatoes. This is a salad that gets even better on the second day. More

Crêpes with Herb and Goat Cheese Scrambled Eggs

Serious Eats Sydney Oland 2 comments

At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese. More

Shredded Squash and Herb Frittata

Serious Eats Sydney Oland Post a comment

A simple frittata is a great way to use up the bounty of summer produce. More

Bucatini Fra Diavolo from 'Franny's'

Serious Eats Kate Williams 2 comments

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. More

Mint Shiso Tisane

Serious Eats Autumn Giles 1 comment

With hints of fennel and also a spicy note, like cinnamon, shiso adds complexity to the classic, cooling mint tea. More

Lemon Balm Lavender Tisane

Serious Eats Autumn Giles Post a comment

Lemon balm is a member of the mint family, but its bright, lemony scent is immediately recognizable and makes a super-refreshing iced tisane. More

Nettle Rosemary Tisane

Serious Eats Autumn Giles Post a comment

When steeped in hot water, nettles make a super-savory infusion that is a great pairing for the slightly spicy rosemary. More

Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber

Serious Eats J. Kenji López-Alt 2 comments

A refreshingly light take on lobster salad, made with cucumbers and snap peas in an intense hot, sour, and sweet dressing is accented with pine nuts, shallots, herbs, and dried shrimp. More

Italian Fresh Herb Vinaigrette

Serious Eats Jennifer Segal 2 comments

Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door. More

Richard Blais's Toasted Herb Bread Crumbs

Serious Eats Kate Williams 1 comment

Use Richard Blais's piquant bread crumbs from his new book, Try This at Home, as a topping for caesar salad and pasta dishes. More

Vegan Chickpea Cakes with Mashed Avocado

Serious Eats J. Kenji López-Alt 13 comments

These vegan falafel-esque patties made with chickpeas and bulgur wheat have a crunchy breadcrumb and are served with mashed avocado for a rich and creamy texture. More

La Laiterie's Herbed Mac and Cheese

Serious Eats Kate Williams Post a comment

This adaptation of La Laiterie's casserole in Mac & Cheese is classic mac and cheese at its best: rich and soothing, but with a deeper complexity from the woody herbs and funky brie. It's a riff on the mac and cheese from La Laiterie in Providence. More

Flaky Herb Biscuits

Serious Eats Carrie Vasios Mullins Post a comment

Fluffy, flaky biscuits scented with rosemary and thyme. More

Individual Rosemary Polenta Loaves

Serious Eats Carrie Vasios Mullins 6 comments

Each savory little loaf has a ton of rosemary flavor. More

Grilled Fig Sundaes with Balsamic "Fudge"

Serious Eats Caroline Russock Post a comment

The sweet-tart balsamic "fudge" drizzled over rosemary skewered grilled figs appears brings the layers of sweetness, herbal flavors, and rich dairy together for a perfect early fall dessert. More

Cilantro Coulis

Serious Eats Max Falkowitz Post a comment

Herb sauces are great stuff: they let the flavor of an herb come through proud and clear while lightly cloaking food. But they are prone to breaking—let an herb purée sit for five minutes and the solids will clump together and leave an ugly pool of green water on the plate. A small pinch of xanthan gum will hold the sauce together and provide a velvety texture to what may otherwise be too thin. More

Dinner Tonight: Pasta with Green Meatballs and Herb Sauce

Serious Eats Blake Royer 3 comments

This recipe from the New York Times Sunday magazine argues for thinking of herbs not just as a garnish, but as the center of a great dish. We've all had pesto, but that's just one way to do it. An absolutely epic amount of chopped herbs (three cups by the end) are mixed into juicy meatballs and pureed with garlic and olive oil into a simple sauce. It's rich and meaty, fragrant from the herbs, and honestly one of the better recipes I've cooked in months. More

Cream Cheese and Chive Pastry Pinwheels

Serious Eats Max Falkowitz Post a comment

Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and... More

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