646 hero recipes

Herbed chicken breasts baked in rosemary, bouillon, and water for tender, juicy meat. A diabetic-friendly low-fat one-pan dinner finished under the broiler.

French-style herb omelet with basil, thyme, marjoram, parsley, and chives folded into buttery eggs. A quick, aromatic breakfast ready in 10 minutes with just a handful of ingredients.

Herb dumplings made with sour cream, milk, and thyme, dropped onto bubbling soup or stew and steamed under cover for 15 minutes. Light, fluffy, and ready to soak up any savory broth.

Gluten-free herb cheese bread made with rice flour, xanthan gum, sharp cheddar, rosemary, and thyme. A yeast-risen loaf with real structure and flavor.

Herbed focaccia, a crisp Italian flatbread with a touch of cornmeal, brushed with warm garlic-herb olive oil and showered with kosher salt. Thin and crackly, it's made for open sandwiches and freezes well.

Pan Nero, an Italian dark chocolate cake made with unsweetened chocolate, separated eggs, and potato starch flour. Dense, fudgy, and flour-light with just five ingredients.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.

This tasty quinoa dish can accompany any meal you prepare for supper. It tastes so good, your family will be giving out compliments to the chef.

Herbed brown rice pilaf sauteed with onions and garlic, then simmered with dill, thyme, and butter. A fragrant, nutty side dish with hands-off cooking.

Baked herbed cauliflower with poultry seasoning, sage, mushrooms, and sauteed onion-celery base. A savory stuffing-flavored vegetable side dish that pairs with roast chicken or turkey.

Homemade herb cheese spread with cream cheese, butter, parsley, chives, marjoram, and thyme. A simple make-ahead spread for crackers or veggie sandwiches.

Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Herbed focaccia layered with fresh basil, thyme, rosemary, and sage in the dough plus a topping of olive-oil-soaked onions, kalamata olives, and a cornmeal-crusted bottom for shattering crunch.

Herb dumplings flecked with fresh basil, sage, or thyme drop straight onto bubbling stew for pillowy savory tops in 20 minutes. The classic finish for chicken or beef stew, no rolling required.