467 savory recipes

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Homemade salt substitute blend of basil, savory, celery seed, cumin, sage, thyme, and marjoram. A pungent, sodium-free seasoning for low-sodium diets that adds real flavor.

Lima beans in sour cream with basil, savory, and sauteed onion. A creamy, herbed side dish that transforms frozen limas into something special in just 15 minutes.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Steamed cabbage wedges finished in butter with shallots, juniper berries, savory, and gin. An elegant, aromatic side dish that turns humble cabbage into something extraordinary.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

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

Homemade herbes de Provence blend with basil, rosemary, thyme, bay leaves, savory, coriander, nutmeg, cloves, and white pepper. A fragrant French herb mix in five minutes.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Boneless turkey breast butterflied, stuffed with a spinach-mushroom brown rice dressing seasoned with basil and savory, then rolled jellyroll-style and roasted. Every slice reveals a beautiful green and white spiral.