It seems to be a rule of life that the amount of herbs you need for any give recipe is never equal to the amount you can buy in the store. I don’t hesitate to toss in extra herbs pretty much anywhere. Fresh green herbs generally don’t keep long so if you do have leftovers use them quickly!
HERBS: Herb butter
Since pretty much any combination of herbs works, this is a great way to use leftovers. Chives and rosemary are my favorites.… Continue reading →
BASIL: Quick homemade pasta sauce
If you have a lot of basil, you should definitely make pesto but for a few leftover leaves this is just the thing!… Continue reading →
CILANTRO: Ek Balam cilantro soup
During our travels in the Yucatan, we stayed in the traditional Mayan village of Ek Balam. The cook in our small hotel, Gloria, taught us to make this soup. … Continue reading →
DILL: Ranch dressing
This recipe was born of desperation. Who would have guessed that European supermarkets don’t carry Ranch dressing? They should have told me before I moved.… Continue reading →
MINT: Mint chutney
This chutney is great with zucchini and onion bahji or with grilled chicken. You can substitute cilantro leaves for up to 3/4 c of the mint which gives it a different but equally delicious flavor. … Continue reading →
MINT: Minted ice cubes
This is a great way to store mint for a longer time. The minted ice cubes are deliciously refreshing served with water, iced tea, lemonade, lemon-lime soda, cola, or any number of cocktails. … Continue reading →
PARSLEY: Lebanese-style salad
Parsley deserves to be so much more than the sprig that decorates your plate. I like this salad because parsley is indisputably the star ingredient.… Continue reading →
MINT: Fresh mint tea
Calling this a recipe feels unfair since it is so simple. Can we agree that it is more of an idea? This way of preparing mint tea is hugely popular in the Netherlands.… Continue reading →
ROSEMARY: Rosemary roasted potatoes
Rosemary and potatoes get along perfectly. I used to have rosemary roasted potatoes at a brunch restaurant I frequented and I will confess to ordering the main dish mainly as an excuse to have this delicious side. … Continue reading →
OREGANO: Quick Italian dressing
Dressings are so quick and easy to make, I don’t understand the ubiquity of the bottled versions. The only skill you need to master is adding the oil slowly enough to ensure a stable mixture. … Continue reading →
SAGE: Fried sage leaves
Butternut squash soup with crumbled fried sage leaves is my mom’s go-to Thanksgiving appetizer. It’s elegant but simple, which happens to also be a good summary of the cooking style she taught me. Thanks Mom!… Continue reading →
THYME: Goat cheese panini with thyme
I heard that there is a restaurant in New York which is completely dedicated to grilled cheese sandwiches. A sceptic might say that is elevating the humble sandwich a bit far. I hereby submit this panini as evidence to the cause of grilled cheese as worthy cuisine.… Continue reading →