Herbs & Spices
481 recipes found
Poached Pears With Pepper and Bay Leaf
Black Pepper Ice Cream
Seared Tuna In Black Pepper Crust
Zvia's Afghan Spice Rub
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.
Roasted Fillet Of Beef With Black Pepper
Chocolate-Dipped Pepper Biscuits
Cracked-Pepper Cream Sauce
Lara's Yogurt Balls
Mustard-Barbecued Lamb Chops
Rainbow Peppers and Shrimp With Rice Noodles
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Chili and Corn Stuffed Sweet Peppers
Tangy Corn Relish
Lamb Chops on a Bed Of Peppers and Onions
Sherried Lamb Chops
Lamb Chops With Brussels Sprouts, Red Peppers and Ginger
Salad
Lettuce Salad With Tomato Dressing
Old-Fashioned Scalloped Corn
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Broccoli and Endive Salad With Feta and Red Peppers
Parents appreciate broccoli because it’s one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers — the crown of the broccoli is the plant’s flower — are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It’s packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.
Feta Cheese Filling For Peppers
Grilled Pizzas
Quick Tomato Juice
Stir-Fried Venison