Tag: Ingredients - Herbs | Apartment Therapy

Mint Juleps for Kentucky Derby Day

Mint juleps have their moment in the sun come Saturday, when people who don't normally muddle sugar and mint with bourbon will be doing just that (and looking for silver julep cups) in honor of the Ke...

Which Ingredients Can You Not Live Without?

We're gearing up for the Kitchen Cure's third week when we'll be talking a lot about ingredients. Those who are participating (wow, almost 700 of you!) cleaned out the fridge and pantry during Week 1....

What To Do With...? 75 Tips for Leftovers and Ingredients

One of the most common sort of question we get here at The Kitchn starts like this: What do I do with ________? Fill in the blank: onions, lemons, exotic oils, coconut jam, duck fat, an abundance of h...

Try This: Fresh Wasabi Root

While on a trip in Japan and browsing the local markets, I came across this green, watery root many times. It's fresh wasabi root - yes, the same nasal-clearing green paste we mix with soy sauce and ...

Do You Know This Herb?

The shape of the leaves may make you think Italian parsley, and you're not far off. The specimen pictured above is also a bit more wild and colorful than the bunch you might find at the farmers' marke...

Blogging Chow: The Easiest Herbs to Grow Indoors

We've given you a lot of tips on what kind of gardening you can do in a small space, from how to make an herb garden in one pot to planting a windowbox. But for urban gardeners with zero outdoor space...

Word of Mouth: Chimichurri

chimichurri: n. A sauce or relish for grilled meat, typically made from oil, vinegar, garlic, parsley, and other herbs and spices. It is native to Argentina. This is the perfect kind of condiment to...

Flavor Combinations: Beans, Herbs, and Spices

With all the bean talk this month, we started thinking about which herbs and spices go well with specific varieties of beans. In general, most beans go well with herbs like parsley, rosemary, sage, sa...

Recipe: Pasta with Brown Butter and Fried Sage

We ate this pasta twice last weekend—at both dinner parties. It's not healthy. It's soaked in butter. Delicious, toasted, slightly sweet brown butter with little bits of sage fried up in that butter...

Brining The Bird

People like to argue about the Brining Question a lot this time of year. Here's my usual response. If you're working with a run-of-the-mill commercial bird, absolutely brine and brine with something f...

Recipe Recommendation: Rosemary Roasted Cashews

Here's another quick appetizer idea for Thanksgiving—sweet and spicy cashews that your guests can snack on while they're waiting for the turkey......

Recipe Roundup: Thanksgiving Stuffing

According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, ...

Tips: Bay Leaves in the Pantry

Why is there a bay leaf in our flour canister?...

Help! Can Our Rosemary Plant Survive Indoors?

We became addicted to fresh rosemary this summer and are loath to give it up. But we live in Boston and our apartment doesn't get very good sunlight - is there any hope our rosemary can survive the wi...

Word of Mouth: Tisane

tisane (tih-zahn): n. an herbal tea, made from steeping herbs, spices, or flowers in boiling water. We simply call this drink herbal tea. We rarely use its proper name, but unless a drink contains l...

Good Question: What Is Lemongrass?

Here's a good question from reader Linda. She asks: I've been reading a lot of soup & soul food recipes lately, with the weather cooling, and am coming across many that call for fresh and "bruised"...

Weekend Project: Freezing Fresh Produce

If you don't have the time or energy for canning, freezing fresh produce is one of the quickest and easiest ways to stretch summer's bounty into the cold season. Here's a round-up of our tips, techniq...

Neighborhood Market Find: Cilantro Mini-Cubes

We have a love-hate relationship with the small grocery store/bodega closest to our apartment. The produce section is bleak, but there are some great Latin food products we love. The other day, we not...

Ingredient Spotlight: Chipilín

Chipilín, or chepil, is a legume native to Southern Mexico and Central America. Its delicate leaves have traditionally been eaten as greens or used as an herb to flavor rice, soup, Oaxacan tama...

Good Product? Spanish Saffron from Trader Joe's

We spotted these small jars of Spanish saffron at Trader Joe's the other week, and we're curious how this saffron holds up in the kitchen. Has anyone tried it?...

Tips: Repel Fruit Flies with Rue

We recently noticed rue at our farmers' market herb stand. Our only familiarity with the plant was from Shakespeare (Ophelia used it in her garland), so we asked our vendor for recommendations. She to...

Word of Mouth: Pistou

pistou (pee-stoo): n. A sauce from Provence made of basil, garlic, and olive oil. Click below for more details, including a link to the dish above......

Help! What To Do With Lemongrass Leaves?

Our lemongrass plant had an unfortunate run-in with a gust of of wind, resulting in a few snapped stems and a whole heck of a lot of leaves. Most recipes only call for the juicy stalk - any suggestion...

Recipe: Crispy Sage

While attending an olive oil workshop last week, we were inspired by some of the other participants' tales of beloved olive oil-infused meals. One woman's description of Italian fried sage leaves intr...

Tip: Store a Small Bunch of Herbs in a Shot Glass

We often store herbs this way, like flowers in a vase, in our refrigerator. The problem is that, too often, the glass is too big for a small bunch, and many of the leaves get submerged and slimy. Ente...

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Posts tagged “Ingredients - Herbs”