Herbs & Spices
481 recipes found
San Hua Kao Ji, Three-Flower Roast Chicken
This dish is similar to the classic Sichuan tea-smoked duck, which uses Sichuan peppercorn in a gentler way than that usually associated with the cuisine. With very lightly dressed greens, it makes a light summer meal. As a Chinese meal, it is served as a warm or room temperature starter and would pair well with stir-fried greens and plain steamed rice. The chicken has a wonderful delicate texture, thanks to the Chinese poaching technique, which keeps the meat silky and moist.
Spiced Pepper Rub
Sichuan Hacked Chicken
Grilled Bread Topped With Celery Heart And Goat Cheese
Grilled Lamb with Red Lentils
Pepper Pasta With Crab (Fearrington House)
Won Ton Sichuan-Style
Sweet-and-Sour Cherries with Bay Leaves
Red Pepper Mousse
Boiled Shrimp
Penne With Peppers And Cream
Shad Fillets With Red Pepper And Saffron Sauce
Roasted Stuffed Red Peppers
Shrimp And Roasted Peppers
Meal in a Dish For Sunday Supper
Olivada
Tortilla-Chip Casserole
Frittata With Red Peppers and Peas
This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don’t have a fresh one on hand. The frittata looks beautiful on a buffet.
Stuffed Sweet Peppers With Tuna, Bulgur and Herbs
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness. Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group. Be sure to use the best-quality tuna you can get here; tuna packed in olive oil (rather than water or other types of oil) is generally richer and better tasting.
Grilled Eggplant, Peppers and Onions
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don’t fret if you can’t grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Herbed Goat Cheese and Roasted Pepper Toasts
A more-than-one-bite hors d’oeuvre, these savory toasts make a satisfying snack to serve with drinks or to take on a picnic. They taste best at room temperature or just barely warm. Roasting the peppers can done a day ahead, as can marinating the goat cheese, making this treat very easy to put together.
Pasta With Caramelized Peppers, Anchovies and Ricotta
Caramelized slivers of soft bell peppers and whole cloves of garlic serve as the sweet vegetable-based sauce for this summery pasta. The ricotta gives everything creaminess and body, while herbs and scallions lend freshness, and anchovies depth. If you have an open bottle of wine on hand, you can add a splash to deglaze the tasty browned bits on the bottom of the pan. But don’t bother opening something new: A little water or dry vermouth does the trick nearly as well.
Meatloaf With Cheddar Cheese