62 herbs spice recipes

Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.

Koofteh Tabrizi, oversized Persian meatballs packed with rice, fresh herbs, and leeks, then poached whole in a turmeric-tomato broth. A celebration dish from Iran's Azerbaijan region.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

The Australian hamburger with the lot: a beef patty stacked with a fried egg, bacon, cheese, grilled pineapple, and the all-important slice of pickled beetroot, plus caramelized onions and barbecue sauce on a toasted bun.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Quick skillet paella with butter-sauteed shrimp, ham strips, green peas, olives, and cherry tomatoes over seasoned rice. A 30-minute shortcut to Spain's most famous dish.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Quick steak and vegetable soup with seared sirloin, potatoes, carrots, and peas in beef broth with balsamic vinegar. A hearty weeknight soup ready in 35 minutes.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Fresh tomato salsa with bell pepper, jalapeno, garlic, cilantro, and lime, brightened with red wine vinegar and chili powder. The chunky homemade salsa that beats jarred every time, served fresh or rested for deeper flavor.

Tender and juicy grilled flank steak is great to make a sandwich, especially when you have leftovers. Herbed goat cheese and caramelized onions sure will add tons of yummy flavors into every bite.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.