Native to southern Europe and the Mediterranean area, Thymus vulgaris is a perennial shrub belonging to the Labiatae, or mint, family.
Used to flavor many dishes such as salads, sauces, meats, and seafood, fresh dill is a delicate, aromatic herb.
An herb related to the leek and onion, chives contribute a refined hit of onion flavor, and their green color adds lots of eye appeal.
A fragrant, tender herb, basil has a distinct flavor that includes hints of licorice, cloves, and mint.
This egg-shaped meaty tomato is usually found red, though it can also be yellow. It's good for cooking and canning because its water content is relatively low, and it yields…
Yellow onions are all-purpose onions. Since they are inexpensive and readily available, they're used more than any other type. They have the strongest flavor of all the globe onions, so…
Countless recipes begin with the step of sautéing a little garlic because the cloves of this edible bulb (a member of the lily family) are so very flavorful.
To make chicken broth, you simmer fresh chicken meat (and sometimes bones), carrots, onions, celery, and a few aromatics, such as parsley, thyme, and peppercorns.
Black peppercorns come in many varieties with varying degrees of heat and flavor complexity.
Russets are long and large with a thick, rough, skin. A high-starch potato, with a flesh that's snowy white and very dry, they are the quintessential baking potato. They also…
Arrowroot is a powder extracted from a plant native to the West Indies. It is used as a thickening agent and a starch alternative
Anchovies are tiny fish from the waters of southern Europe. Though they can be eaten fresh, they're generally filleted, cured and packed in oil or salt.
This root vegetable is the workhorse of the kitchen. When used raw, carrots make a crisp and refreshing salad. When cooked, their sweetness intensifies and they become tender. Along with…
To most Americans, celery equals crunch. But it also plays a big role in mirepoix, the aromatic vegetable base that begins many soups, stews, and braises.
Oregano is a warm, aromatic herb used widely in Italian, Greek, and Latin American cooking.
White wine is a pantry staple for most cooks, and it's really versatile. Use it to deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or…
What is it? Tomato paste is a very concentrated purée of tomatoes that have been cooked down to remove all the water, with any bits of seeds or skin strained…
Bay leaves may be used more often than any other herb. A leaf or two gets added to to soups and stews almost as a matter of course and then…
A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes.
Derived from an ancient, hardy marsh plant called smallage (wild celery), celery seeds are light brown in color, with a scent that resembles grass or hay. The seeds have a…
The wonderful flavor and aroma of fresh sage is reminiscent of eucalyptus and the tannin in a good red wine, with hints of lemon and thyme.
Born of an evergreen tree, cloves are indigenous to Indonesia but are also cultivated in Malaysia, India, and Madagascar. Its warm, spicy flavor is an integral element to gingerbread, pumpkin…
This spice comes from the nutmeg tree, which grows in tropical climates and actually yields two spices. The crinkled, hard nutmeg "nut" itself is encased in a lacy scarlet membrane…
In the U.S. that milk is synonymous with cow's milk, though in other parts of the world goat, buffalo, or sheep's milk is more common.
The long, narrow tenderloin muscle is a special-occasion treat. Boneless and so tender that you can cut it with a butter knife, tenderloin often gets roasted whole to serve a…
Leeks, which are related to onions and garlic, look something like an oversized scallion. They have thick, white stalks with slightly bulbous root ends, and broad, flat, dark green leaves.
Vermouth has been a staple bar ingredient since the cocktail era dawned in the late 19th century. It’s a wine that’s been macerated with a garden’s worth of botanicals, barks,…
Technically a fruit (but treated as a vegetable) tomatoes are a hallmark of summer, ripening on vines in gardens everywhere. Juicy and often sweet, Tomatoes come in a wide range…
On the assertiveness scale, these mild-mannered relatives of garlic are similar to white onions, but their flavor is more refined and complex.
These large, meaty mushrooms, which are simply oversized creminis, are low on moisture and big on flavor.
When it comes out of the cow, milk contains about 3-1/2 percent fat. Whole milk, unlike low-fat or nonfat milk, hasn’t had any of this fat removed.
Puff pastry is a rich, multilayered dough. This traditional French pastry is known as a "laminated" dough because it alternates layers of fat (usually butter) with dough. It's used to…
I've made these over and over, and it doesn't seem to matter how many I make, they disappear! The beans do shrivel considerable, but people also love them, so make far more than you think you'll eat. Huge hit!
Oh My Goodness! This is so good! I am allergic to MSG and I have to make my own Thai. The peanut sauce is perfect! Followed the recipe to a T. I only wish I had made more! I'll be making this on a regular basis! Marinaded chicken for 2 hrs then grilled it. YUM!!!
This is the first time I have ever made Bok Choy and I loved this recipe. It was easy and tasty. I will definately make it again.
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