101 herbs spice recipes

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Based on Dean Ornish's Eat More Weigh less. I give this as Christmas presents each year and get rave reviews.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Australian sausage rolls with seasoned sausage meat, herbs and onion wrapped in flaky puff pastry. Classic party food and lunchbox favorite Down Under.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Spinach spaghetti with flounder, fresh tomatoes, garlic, basil, and white wine in a light olive oil sauce. An elegant Italian-style fish pasta ready in 30 minutes.

Concentrated homemade mint syrup made from 8 cups of fresh mint leaves steeped overnight, then boiled into a thick syrup. Dilute with water or sparkling water for mint drinks.

Iron Horse cucumber salad tosses crisp cucumbers, radishes, onion, and bell pepper with rice vinegar, cilantro, and fresh ginger. A bright Asian-inspired side in 20 minutes.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

Herb crusted lamb chops marinated in toasted cumin, garlic, lemon, orange juice, and two kinds of basil, then grilled over charcoal. A bright, citrus-forward rub that balances rich [lamb](/recipes/lamb) beautifully.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

Grind white pepper, nutmeg, cloves, and ginger into a classic French spice blend that adds warmth and subtle complexity to pâtés, sausages, and slow-braised meats.