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We love our pot of rosemary—it’s a beautiful and fragrant houseplant (woodsy, like pine). It’s also a delicious fresh herb, at the ready several times a week to add fresh flavor notes to whatever we’re cooking. Use it with olive oil and garlic for a delicious focaccia; with lamb, poultry and fish; in pasta and…
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Feathery and fern-like, dill imparts its unique flavor to many dishes. Dill is often called dill weed in order to distinguish it from dill seed, the seed of the dill plant, which is a spice with a flavor similar to caraway. Dill is a natural with scrambled eggs and omelets (add cheese, especially feta). Add…
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While it’s generally easy to find chives at the market, if you have room to grow a pot, they’re the perfect garnish. Even when they’re not a stated recipe ingredient, chives add color and subtle onion favor to just about any dish: eggs in the morning, salads and soups at lunch and vegetables, poultry, fish,…
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Fish and rhubarb? Absolutely! Photo courtesy McCormick. The eighth of McCormick’s 2010 flavor trends is a pairing of roasted ginger & rhubarb Ginger is a wonderfully pungent spice with a long history of cultivation. In China, where the plant originated, as well as in other Asian countries, the spice is used in a multitude of…
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The seventh of McCormick’s 2010 food trends has an international flair: roast cumin and chickpeas (garbanzo beans). But you’ll see how this dymanic duo can enhance the most traditional English and American standards, as in this new take on Shepherd’s Pie. Cumin is a seed that is often confused with caraway (which is actually a…
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