Recipes with herbs

Italian-style chicken with peppers braised in white wine with garlic, charred red and yellow bell peppers, fresh herbs and a hit of chili. One-pan rustic dinner with deeply caramelized chicken skin.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Herbed breakfast muffins are savory, lightly sweet muffins studded with fresh chopped herbs. A great brunch pairing with eggs, soup, or cured salmon.

Roast chicken with 40 cloves of garlic in a French-style white wine pan sauce. Garlic mellows to a sweet, spreadable paste. Pureed back into the sauce for unbelievable depth.

Homemade poppy seed pasta with fresh herbs kneaded into the dough. Hand-rolled, paper-thin egg noodles with a nutty crunch from poppy seeds in every bite.

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.

A simple herb and garlic roasted leg of lamb: garlic slivers tucked into the meat, rubbed with olive oil and a Mediterranean herb blend, then roasted to medium-rare. The classic Easter or Sunday-dinner main.

Simple herbed butter spread made with softened butter and mixed herbs. A two-ingredient compound butter for sandwiches, bread, meats, and vegetables.

Herbed beef patties breaded and pan-fried in butter, then baked with spaghetti sauce, cheddar, and Parmesan until bubbly. Like chicken Parmesan but with seasoned ground beef.

Linguine tossed with fresh spring vegetables including asparagus, broccoli, snow peas, mushrooms, and leeks. A light, veggie-packed pasta dish that puts the season's best produce front and center.

Warm brie melted over fresh herb sprigs, scored in a diamond pattern and ringed with baby pear tomatoes. A quick microwave appetizer served with crusty French bread for scooping.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Grilled mahi-mahi with a Dijon mustard crust, buttered breadcrumbs, fresh herbs, and mustard seeds. Seared on a hot grill for marks, then finished in the oven until golden.

Whole chicken rubbed with a bold spice blend, stuffed with fresh herbs, and grilled on charcoal with beer basting every 20 minutes. Smoky, juicy, and packed with herby flavor.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.