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Pesto

cookinwithherbs, contributor | March 6th, 2011

This is a classic version of the famous Italian sauce. Excerpted from Basil: An Herb Lover’s Guide by Thomas DeBaggio and Susan Belsinger, Interweave Press, 1996.

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Za'atar: An Exotic Herb Blend

cookinwithherbs, contributor | September 29th, 2010

Try the recipe below and sprinkle it in or on everything from pita bread to steamed or grilled vegetables, grains, legumes or beans, chicken or fish, eggs, salads, soups and sauces. Add the blend to bread dough or crackers for a savory treat, or brush the tops or rolls, flatbread, pitas or pizzas with olive oil and sprinkle with the za’atar. I often use it as a dipping sauce by adding about 1/4 cup of the herb blend to 1/4 cup of olive oil.

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Quick and Easy Homemade Salsa

cookinwithherbs, contributor | August 31st, 20103 comments

I make this all of the time without using a recipe, so it varies with what is in season and what I have on hand.

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Salsa Verde

cookinwithherbs, contributor | July 30th, 2010

This sauce goes well with any type of vegetable whether it is grilled, steamed, oven-roasted, or crudités; it is also good with simply prepared meat, chicken, or fish and pasta.

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Homemade Applesauce

cookinwithherbs, contributor | December 14th, 20092 comments

My family loves homemade applesauce. Sometimes I use a combination of apples--and even add a few pears--other times I use all of one type of apple. Although any apple can make a good sauce, one of...

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Roasted Chile and Herb Sauce

cookinwithherbs, contributor | August 14th, 2009

This is a recipe using roasted chiles in a delicious South-of-the-Border green herb sauce. It has similarities to both pipián verde from Mexico and pesto from Italy, with a Southwestern touch. It is delicious on pasta, potatoes, squash, fresh sliced tomatoes, or with grilled chicken and fish, on sandwiches and wraps.

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Chervil Butter

KitchenGardenerMag, archive | March 19th, 2009

Use this herb butter to finish off a dish, but don’t try to cook with it or you’ll lose the delicate flavor of the chervil.

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Bay Syrup

cookinwithherbs, contributor | March 3rd, 2009

Herb syrups are wonderful flavor essences that can be added in place of the liquid in cakes, pie filling, and drizzled over all type of baked goods. They are good on all kinds of fruits and fruit salads, used in beverages, and to make sorbets.

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