234 herb recipes

Herb sauce is very nice, with the green beans, they taste very great!

Broiled or pan-seared sirloin steak topped with a bright herb garnish of fresh parsley, scallions, lemon juice, and garlic. Low-calorie, high-flavor, and ready for a weeknight or date night.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

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.

Herb baked eggs in ramekins with ham, Dijon mustard, sour cream, chives, parsley, and sharp cheddar. A golden, cheesy brunch bake ready in 30 minutes.

A classic combination of fine herbs for general purpose use.

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

German-style stuffed veal breast packed with bacon, mushrooms, ground beef, and fresh herbs, slow-roasted and served with a rich sour cream pan gravy. A show-stopping roast for 10.

Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.

Grilled split lobster served alongside a fresh herb salad of basil, mint, fennel fronds, chervil, chives, and parsley dressed in lemon and olive oil. Simple, elegant, done in 30 minutes.

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.