fresh-herbs

Whatever ails you, there’s a natural cure right around the corner. Make homemade digestive bitters, and quiet the roar in your gut.

If you think curry leaves smell like curry, you're in for a surprise. How do you use curry leaves? Let Anjum Anand enlighten you.

What is myoga? Also known as Japanese ginger, myoga is a plant native to China, Japan and Korea. Learn all about it right here!

Researchers at Sweden's Lund University have discovered a way to "shock" fresh herbs in order to preserve that unmistakable taste.

Now that you’ve seen this fluffy, savory dill bread recipe, you’ll never be able to go back. Bake it with Breaking Breads.

We love kitchen tips and hacks here at Food Republic. That’s why we were super-excited when ChefSteps wrote in this week with this simple trick that’s twofold: Firstly, there’s no longer a need to waste the herbs you so meticulously grew in your backyard garden or bought at the farmers’ market or grocery store. Secondly,…

The second warm weather hits, garden boxes explode with green goodness, and fresh herbs are abundant until the first freeze. We don’t want to talk about that. We want to talk about fresh herbs. Whatever you’re growing — mint, basil, dill, oregano, thyme, you name it — we’ve got a recipe that can handle all…

Though lavender is typically thought of as a flower, it’s also used in cooking a lot more than you probably think. This aromatic plant is part of the family Lamiaceae, the same group where you find culinary herbs including mint, basil, sage and rosemary. Technically, it’s classified under the moniker lavandula, but we know it…

You want good food and you want it fast. You're in luck, because we just picked up a copy of chef and TV personality Jason Roberts's new book, Good Food — Fast! Whether the goodness you crave is gluten-free, vegetarian, vegan, or protein-heavy, if it makes you feel good, there's a recipe for it in here.…

We're digging into Israeli editor and cookbook author Janna Gur's latest work, Jewish Soul Food. A wide-reaching cuisine with influences from around the world, Jewish food should be a part of every home cook's repertoire. These addictive crispy fish cakes are certainly no exception.  These spicy, crunchy snacks are delicious with lemon wedges or thick yogurt.…

Everybody might be talking about the Hearth chef-owner’s bone broth business, but Marco Canora has long been an advocate for healthy cooking. His new book, Good Food Day, serves as both a recipe guide and a treatise for following simple rules about healthy living. Rule #1: eggplant is everyone's friend. Here's tangible, delicious proof.  Eggplant's spongelike tendency is its…

So you love popcorn, do you? Do you really love popcorn? 75 recipes' worth of it? Then you're going to want a copy of Party Popcorn, dessert blogger Ashton Epps Swank's new cookbook. Whether you're going for savory or sweet (or that perfect spot right in between) there's something for movie night in this book you're…

Greg Baker, chef-owner of The Refinery in Tampa, Florida, is a 20-year kitchen veteran, having worked in Portland, Oregon and Austin before opening his James Beard Award–nominated restaurant in 2010. I visited Paris for a couple of days this summer, mostly for fun, but I snuck a little research into the deal. Brasseries were my…

Music To Your Mouth has been one of the food and drink world’s best-kept secrets for the past seven years, a chef-studded festival held on the grounds of Palmetto Bluff in the South Carolina low country. Last year’s celebrations included guest chefs showcasing the region's cuisine, intimate music performances and a boat cruise with John…

You love your cast-iron skillet, and we love that you love it. Make the most of this bromance with The New Cast Iron Skillet Cookbook, an ode to the best, most versatile and frankly attractive pan in your kitchen. With recipes from the American South to Europe, South America, Asia and beyond, you'll have plenty…

It's hard not to love Caribbean food with its diverse roots, flavors and techniques. It's also not hard to make at home, thanks to Caribbean Potluck, a new cookbook from chefs Michelle and Suzanne Rousseau. Recreate favorite recipes from their childhood, restaurants and renowned catered parties. Start simple with this easy, flavor-packed chicken and salsa seasoned…

Sorry Manhattan, there is but one clam chowder in our books and it hails from New England. Rich and creamy and always studded with bacon, we don't feel guilty slurping every last drop. In dip form, this quintessential recipe is a cinch to pull together, and grilling both the clams (until they just open) and…

Look no further than renowned culinary author David Lebovitz's My Paris Kitchen — the cookbook companion to his world-famous blog and a must-have for the dedicated home cook. Learn the classics right the first time, or dive a little deeper to lesser-known French dishes influenced by countless ethnic cuisines that you'll make again and again, like this delicious and colorful…

This grilled pork rice noodle salad, courtesy of celebrated chef Kimmy Tang at Beverly Hills French-Vietnamese restaurant 9021PHO, is a simple but exotic dish with tons of flavor. The dressing is great for any salad that could use a bright Asian twist, so make extra and keep it in the fridge for a week in…

Award-winning food educator and cookbook author Jennifer McGruther's The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions. But don't think that means these highly nutritious recipes are for dieters: roasted peaches with basil and yogurt are a naturally satisfying…

Ordinarily we'd pass the "quick and healthy" cookbook section in lieu of something with more cheese, but if you're going to cook light, better take a page out of Better Homes and Gardens. These grilled orange pistachio-stuffed scallops are as attractive to behold as they are delicious.Each bite of these stuffed scallops contains a burst of…

I ordered pho with a few friends the other night and received, like, five plastic bags packed with fresh herbs we each used a teeny handful of. There was so much basil, mint, cilantro, lime wedges and sliced jalapeños left over. ::dog whistle:: Yoo-hoo! Blenda the Good Witch! (those are all the times I've mentioned…

A little bit of rosemary goes a long way. It's a powerful, astringent herb that, when used correctly, takes a dish to the next level. It goes toe-to-toe with the flavor punch of a roasted leg of lamb, and as if to show off its subtler side, turns otherwise bland roasted potatoes into a hearty…

We're not here to discuss whether savory is a good name for a garden herb. It doesn't really taste savory — that's umami's job — because it's, that's right, a garden herb. It tastes astringent, grassy, slightly floral, spicy and herbal, not unlike marjoram or thyme. Now that we've gotten that out of the way,…

Are you grillin'? Cause I'm grillin'. I'm grillin' all summer long, and not just the good stuff — sometimes you have to take a break from the good stuff. I'm talking about portobello mushroom caps, and yes they get heat for being the go-to vegetarian "steak substitute" at barbecues, mostly because they're boring and not…

We'd like to clear something up that's been bugging us for quite some time. Cilantro, coriander or both? Some facts: Cilantro is a fresh herb. All cilantro is coriander, but not all coriander is necessarily cilantro (yet). Coriander can refer to the herb itself or its whole or ground seed, which is commonly used as…