235 hero recipes

Butter-baked salmon steaks served on a generous bed of fresh herbs: parsley, chives, mint, lemon thyme, and tarragon. Simple, elegant, and endlessly customizable.

Herbed whole wheat bread crumbs use up stale bread with basil, thyme, chervil, garlic, and shallot. A pantry-saver that beats every store-bought crumb on flavor, freezer-friendly for months.

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.

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

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

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.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

Sliced ripe Roma tomatoes drizzled with olive oil, fresh minced herbs, and cracked black pepper. A 5-minute Italian appetizer or side with only 4 ingredients. Vegetarian and naturally low calorie.

Rack of lamb coated in a creamy herbed mustard sauce blended from prepared mustard, soy sauce, rosemary, ginger, garlic, egg, and olive oil, then slow-roasted until tender.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

This recipe turns boxed herb and veggie instant brown rice mix into a quick and easy vegan soup recipe.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.