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Entries tagged with 'herbs'

Grilling: Mustard and Herb Crusted Rack of Lamb

Serious Eats Joshua Bousel 7 comments

I rarely miss an opportunity for rack of lamb, and the herb and breadcrumb coating made this perfectly medium-rare rack exemplary. A masterpiece in my mind, but was it enough to coax a lamb lover out of my lamb-averse wife? More

Cook the Book: Lemon Curd Squares with Rosemary

Serious Eats Caroline Russock 12 comments

As she was growing up, Melissa Clark's childhood love for lemon bars came from a classic, kid-friendly cookbook, Charles M. Schulz's Peanuts Cookbook. These sweet-tart favorites of Lucy were most likely nibbled in between patients at her her psychiatric help booth and enjoyed by the entire Clark clan. More

Cook the Book: Cheesy Herbed Popovers

Serious Eats Caroline Russock 7 comments

These Cheesy Herbed Popovers from Farm to Fork by Emeril Lagasse are possibly even simpler to put together than other recipes that I've made in the past, since all of the batter ingredients are simply whizzed together in the blender. The popovers are a wonderful way to use any leftover chunks of cheese and miscellaneous herbs that you have on hand. More

French in a Flash: Fines Herbes Salad with Verjus Vinaigrette

Serious Eats Kerry Saretsky 8 comments

Salad is not just for lettuce anymore. Here, Bibb meets fresh torn parsley, chive, tarragon, and chervil for an in-season herb salad, accented by garlic baguette croutons and a verjus vinaigrette. More

Cook the Book: Grasslands Herb Salsa

Serious Eats Grace Kang Post a comment

On the border between Inner Mongolia and Siberia there is a wild town called Manzhouli. It was here, over a meal of lamb hot pot, that the authors first came across this thick herbaceous condiment. Their version of that green... More

Cook the Book: Rustic Cyprus-Style Herbed Olive Bread

Serious Eats Michele Humes 1 comment

Photograph from prakhar on Flickr Think herbed olive bread and you probably think rosemary. But this Cypriot version from Kneadlessly Simple goes in a different direction entirely, with chopped fresh cilantro, mint, and chives. The resulting loaf has a bright... More

Cooking from the Glossies: Wild Mushroom Crostini with Thyme Vinaigrette

Serious Eats Lucy Baker 3 comments

While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. Light and lemony, the flavor blends well with many ingredients and never seems to overpower the final dish—whether a simple vegetable soup... More

Sack Lunch: Spicy Coriander Tabbouleh

Serious Eats Robin Bellinger 1 comment

One of the most exciting things about summer is how cheap herbs are at the Greenmarket. I spend the winter making mournful calculations when I read recipes: do I really want to spend $10 on fresh herbs for a single... More

Sunday Brunch: Fluffy, Herby Scrambled Eggs

Serious Eats Ed Levine 3 comments

Finding good brunch dishes when you're trying to watch your weight is not easy, so I was thrilled to come across this delicious scrambled egg recipe in The Breakaway Cook, by Eric Gower. Once I added in an ounce of... More

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