42 herbs spice recipes

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

Southern cornbread dressing done right: make-ahead cornbread and homemade turkey giblet broth prepped the night before for Thanksgiving day assembly with rice, mushrooms, pecans, and fresh herbs.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.

Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

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.

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

A savory and hearty meatball stew made with potatoes, juicy tomatoes and a variety of herbs and spices.

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

Spiced pound cake soaked with a fragrant orange-basil syrup. The warm syrup is slowly drizzled into the cake so it soaks deep into every slice, creating a moist, citrus-scented loaf with a hint of fresh herb.

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

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.