646 hero recipes

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

Easy herbed oven fried chicken coats bite-size chicken pieces in seasoned breadcrumbs, oregano, garlic, and pepper, then bakes them crispy with no frying. Healthier weeknight dinner ready in 40 minutes.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

Herbed Irish soda bread made in the bread machine with buttermilk, fresh dill, tarragon, and thyme. A savory quick loaf perfect alongside soups, stews, or cheese boards.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

Very light and delicious grilled salmon with mustard and different kinds of herbs, very great.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Chicken breast rolls stuffed with apple, rosemary, parsley, and a touch of sour cream, baked golden and sliced into pinwheels for a freezer-friendly dinner or chilled party platter.

Grilled vegetable herb and goat cheese sandwiches layer grilled zucchini and Japanese eggplant with sundried tomato herb oil, creamy goat cheese, and spinach on baguette.