A practical guide to cooking with tater tots, from the classic ground beef casserole to weeknight skillet suppers, with tips on thawing, browning, and storing leftovers.
Chamomile recipes that go beyond a teabag: a properly brewed cup, honey syrup, poached pears, and shortbread, plus what the herb does and who should skip it.
Turn a bag of peppery arugula into five fast recipes: a chickpea salad, pistachio pesto, a warm grain bowl, skillet pasta, and a quick sauteed side.
Coriander and cilantro are the same plant, different parts. Learn to cook with the herb and the spice: flavor, pairings, prep tips, and recipe ideas.
Use up a fresh bunch with five parsley recipes, including a chickpea salad, pesto, tabbouleh, chimichurri, and lemony couscous.
Make a dependable parsley rice recipe: a lemon parsley rice variation and Mediterranean option, with tips on rice choice, ratio, and storage.
Discover authentic Asian basil recipes, from spicy Thai holy basil chicken (pad kra pao) to fragrant green curry, stir-fries, and fresh herb rolls.
Learn how to cook with chives, from prep and timing to easy pairings, chive recipes, substitutes, storage tips, and simple ways to use this fresh herb.
Learn how to make old-fashioned horehound candies with a fresh-leaf infusion, brown sugar, light corn syrup, and a candy thermometer. Get clear steps, storage tips, and safety notes.
Try five garlic chives recipes: Chinese chive and egg stir-fry, crispy pancakes, garlic chive butter, potato salad, and tofu side dishes.