#Savory Herb Combinations

[tkhuluq]

French Ratatouille: Mastering the Art of Provencal Delight in Your Kitchen

Start a cooking trip to the sun-soaked areas of Provence with the timeless French Ratatouille. In this detailed assist, we will discover the art of crafting this classic recipe, showcasing the lively tastes as well as aromas that specify the heart of French provincial food. Sign up with us as we unwind the keys to developing the best Ratatouille as well as bring the preference of Provence in your table.

Area 1: The Significance of Provencal Food

Submerse on your own in the significance of Provencal food, where fresh veggies as well as fragrant natural herbs take facility phase. Ratatouille, a medley of seasonal generate, encapsulates the rustic beauty as well as durable tastes that personify the cooking spirit of the French countryside.

Area 2: Crucial Active ingredients

Uncover the crucial active ingredients that create the structure of a fascinating Ratatouille. From lively tomatoes as well as zucchini to vivid bell peppers as well as eggplant, each veggie adds to the symphony of tastes that make this recipe a party of Provencal bounty.

Area 3: Careful Veggie Prep work

Understand the art of careful veggie prep work, as we assist you via the correct strategies for cutting as well as setting up the active ingredients. Attain the best stabilize of appearances by making sure also food preparation, developing a Ratatouille that's not just aesthetically enticing yet a happiness to relish.

Area 4: Fragrant Natural herb Mixture

Discover the fragrant natural herb mixture that boosts Ratatouille to brand-new elevations. Find out the art of incorporating fresh  mint and tulsi, rosemary, as well as basil to boost the all-natural tastes of the veggies, instilling your recipe with the great smelling significance of Provence.

Area 5: Food preparation Strategies

Reveal the keys to improving the food preparation strategies that generate a Ratatouille with tender yet distinctive veggies. Whether you select stovetop simmering or stove roasting, we will assist you via the actions to attain that ultimate melt-in-your-mouth benefits.

Area 6: Discussion as well as Pairing

Understand the art of discussion to display the lively shades as well as layers of your Ratatouille. Uncover pairing ideas to boost your eating experience, whether worked as a standalone recipe, a side, or also as a fascinating covering for crusty French bread.

Verdict:

Finally, crafting French Ratatouille is an art that permits you to bring the tastes of Provence in your very own cooking area. With its lively shades, fragrant natural herbs, as well as unified medley of veggies, this timeless recipe records the significance of French provincial food. Dive right into our skilled assist as well as relish the happiness of developing a Ratatouille that's as fascinating making as it's to relish, bringing the preference of Provence in your table with every mouthful.

Tags : French Ratatouille, Provencal Cuisine, Rustic French Dish

[voluptuarian]

My 30-something wisdom is that your palate is constantly changing so don't assume because you hated a food 10 or 20 years ago you still will. Most radically, your taste as a little kid is not indicative of what it will be as an adult-- I've known too many adults who still refuse to eat anything but chicken strips and ketchup because they're still basing their taste on what they experienced at 8 years old and so have cut themselves off from the entire world of adult taste. In my case, my taste for savory foods, especially vegetable dishes, "bitter" foods, and more complex flavor combinations has really expanded. I didn't like mushrooms as a child or for most of my 20s, but around 28 suddenly they worked for me. I started enjoying dark chocolate around 25, especially paired with fruit flavors. I've never been hugely fond of eggplant but discovered that in a sauce or roasted in butter and oil its delicious. I've always enjoyed fish but in the last 15 years I've discovered a passion for it, salmon especially. I've learned to recognize the tastes of herbs and love putting them into everything I can (currently I'm most enthusiastic about dill.) I'm also suddenly crazy about all kinds of sandwiches. And I'm still trying olives every couple years in case suddenly they start working for me, though sadly no luck on that front yet. So basically, expect that your taste is going to change in adulthood and expect that it will keep changing. And you can also work to develop your palate by exposing yourself to new flavors and combinations and cuisines, opening you up to even more foods you might never have liked before. So keep trying new and old foods, because you never know when you might suddenly start liking something new or discover a new way it can be prepared or a new texture it can come in. Don't wind up imprisoned in a world of chicken strips just because you haven't tried anything else since 3rd grade, you deserve better.

[curttu]

Recipe for Savory Ricotta Tart With just enough egg to hold it together, Chef John's recipe for savory ricotta tart combines great ricotta cheese with fresh herbs.

[selahvibe]

Savory Crackers Recipe Made with literally anything or everything! in your spice cabinet, these savory homemade crackers are bursting with flavor and so easy to make. 1 tablespoon dried basil, 1/4 teaspoon cayenne pepper, 2 tablespoons poppy seeds, 1/2 teaspoon smoked paprika, 1.5 cups all-purpose flour, 1/2 cup extra-virgin olive oil, 1 teaspoon garlic salt, 1/4 cup ground flax seed, 1.25 cups water, 1 teaspoon baking powder, 1 tablespoon dried oregano, 2 tablespoons dried onion flakes, kosher salt to taste, 1.75 cups whole wheat flour, 1/3 cup wheat germ, 1 tablespoon parsley flakes, 3 tablespoons sesame oil

[kieyul]

Savory Ricotta Tart Chef John's recipe for savory ricotta tart is a simple combination of great ricotta cheese and fresh herbs with just enough egg to hold it together. 1 pinch cayenne pepper or to taste, 1 tablespoon olive oil or to taste, 1 tablespoon finely grated Parmigiano-Reggiano cheese, 2 tablespoons finely grated Parmigiano-Reggiano cheese or to taste, 1 ounce finely grated Parmigiano-Reggiano cheese, 1.5 cups ricotta cheese, 1 pinch ground nutmeg, 1/2 teaspoon salt, 2 large eggs, 1/4 teaspoon freshly ground black pepper, 1 tablespoon olive oil or as needed, 1/4 cup chopped fresh basil, 1/2 cup panko bread crumbs, 1 tablespoon chopped fresh flat-leaf parsley

[whenyouliveincantabria]

Savory Crackers Made with literally anything or everything! in your spice cabinet, these savory homemade crackers are bursting with flavor and so easy to make.

[lifelikesimz]

LIFELIKESIMZ - ISLAND FUSION CARRIBEAN CUISINE FOOD TRUCK

With this food truck includes 15 new items. That's 11 dishes and 4 drinks total. ONLY available by purchasing at food truck.

✧JERK CHICKEN & RICE  -Marinated in a fiery blend of scotch bonnet peppers, thyme, garlic, and spices, then grilled to smoky, crispy perfection. Paired with fluffy, coconut-infused rice that balances the heat, the dish offers a perfect harmony of smoky, spicy, and subtly sweet notes. - §15 ✧JERK PORK & RICE  -Marinated in a spicy-sweet blend of scotch bonnet peppers, allspice, and thyme, then grilled to smoky perfection. The tender, juicy pork packs bold heat and flavor, while the coconut-infused rice adds a creamy, slightly sweet balance. It's a fiery, savory combination that's pure comfort. - §10 ✧CURRY GOAT & RICE  -Tender, slow-cooked in a rich, aromatic blend of curry powder, garlic, ginger, and spices, creating a deep, savory flavor. The meat is melt-in-your-mouth juicy, with a slight heat and earthiness. Paired with fluffy rice that soaks up the flavorful curry sauce, it's a comforting, spicy, and satisfying dish. - §15 ✧BEEF PATTIES -Flaky, golden pastry pockets filled with seasoned, spiced ground beef. The filling is savory with hints of curry, thyme, and heat from scotch bonnet peppers, creating a perfect balance of flavors. Crispy on the outside and juicy on the inside, they're a deliciously satisfying snack or meal. - §10 ✧RASTA PASTA -A vibrant, creamy dish featuring al dente pasta tossed in a rich, flavorful sauce made with bell peppers, onions, garlic, shrimp, and a hint of jerk seasoning. It's a perfect blend of spice, creaminess, and color, creating a comforting, bold dish that's both savory and satisfying. - §13 ✧OXTAILS & RICE -Slow-cooked to tender, fall-off-the-bone perfection in a rich, savory stew of spices, herbs, and aromatic vegetables. The deep, flavorful sauce soaks into the meat, creating a melt-in-your-mouth experience. Paired with fluffy rice that absorbs the delicious sauce, it's a hearty, comforting, and satisfying dish. - §18 ✧OXTAILS & MAC-N-CHEESE -Slow-cooked to tender perfection in a savory, spiced stew, are paired with rich, creamy macaroni and cheese. The oxtail's deep, flavorful sauce seeps into the cheesy, velvety pasta, creating a satisfying, indulgent combination of savory, creamy, and hearty goodness. - §18 ✧SEAFOOD GUMBO -  A hearty, flavorful stew brimming with shrimp, crab, and fish, simmered in a rich, spicy broth made with a roux, bell peppers, onions, and aromatic spices.  - §25 ✧STEAK & SHRIMP -  a mouthwatering combo of juicy, perfectly seared steak with a savory crust and tender shrimp, seasoned to perfection. The rich, smoky flavor of the steak pairs beautifully with the shrimp's sweet, delicate taste, creating a satisfying, flavorful dish.  - §22 ✧PORK RIBS -  Pork ribs are tender and juicy, slow-cooked until the meat falls off the bone. Coated in a smoky, sweet, and tangy barbecue glaze, each bite is a perfect balance of charred, caramelized edges and flavorful, melt-in-your-mouth meat.  - §25 ✧GRIZZADA TARTS -   Sweet, flaky pastries filled with a rich, coconut-based filling that's both creamy and slightly chewy. Infused with a hint of cinnamon and nutmeg, each bite offers a perfect balance of warmth and sweetness in a delightful, bite-sized treat. - §6 ✧SUNRISE DRINK -A vibrant, tropical blend of refreshing fruit juices, with hints of citrus and a touch of sweetness. It's the perfect balance of tart and fruity.  - §5 ✧SEASIDE DRINK -A refreshing blend of crisp, tangy citrus and tropical fruit flavors, with a hint of sweetness and a cool, breezy finish. It's light, invigorating, and perfect for sipping on a sunny day by the ocean. -  §5 ✧LIME LIGHT DRINK -A refreshing, tangy beverage with a zesty citrus punch. It's bright, slightly tart, and perfectly sweetened, offering a cool, crisp sip that's both invigorating and thirst-quenching. -  §5 ✧RUM PUNCH COCKTAIL -A vibrant cocktail blending tropical fruit juices with smooth rum, creating a perfect balance of sweet, tangy, and slightly spicy flavors.  - §8 (BASEMENTAL MOD COMPATIBLE)

These dishes will be released each week   over the month of February

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[dduane]

After a trip to Scotland this past summer, my husband came home with an array of Scottish foods and such he wanted to try out at home. He had intended to try out “neeps and tatties” alongside his US-safe haggis, only to discover after we purchased parsnips that we should have bought rutabagas instead.

All of that to ask - what’s your favorite way to eat parsnips? They’re sitting around waiting to be used, but I’ve never made them, and found my grandma-in-law’s mashed parsnips less than inspiring. I did eye your parsnip pie recipe on The Mind Palate, but I’m looking for something more savory. I could swear I remembered a Middle Kingdoms recipe that included parsnips among other root vegetables, though I may be misremembering.

Thank you for all of your writing! It’s been a delight to discover the Middle Kingdoms as an adult after the Young Wizards series did so much wiring in my brain as a kid/teen. And I never get tired of reading about your culinary adventures here on Tumblr.

Hey, thanks for the nice words! And I'm glad to help.

@petermorwood would also be one of those who wouldn't have been terribly wild about parsnips, as in his family too they routinely only turned up boiled to death and mashed (with carrots, urgh...). But when I started working with them secondary to the Yes We Have No Potatoes business in the Middle Kingdoms 'verse, he began to change his tune. This recipe in particular was the one that did the trick.

I feel a little sorry for parsnips, sometimes, in that the relentless "boil-'em-mash-'em" brigade have reduced them in popular opinion to a near-tasteless pap dish. Parsnips' natural sweetness and pepperiness get completely lost in such preparations. The approach above, though, highlights both of those qualities... and some judicious addition of herbs and spices makes them even better.

...The thought of improving the article at Food and Cooking of the Middle Kingdoms a little bit impelled me to make these for lunch and re-photograph them. (Oh How I Suffer.) Here they are with sausages...

(And yeah, that's mayo on the right. The Kingdoms have mayo. [Though obviously that's not what they call it, since Mahon is on another Earth entirely...] After all, they've got olive oil, and they've got eggs... so it'd be only a matter of time before someone developed a sauce combining the two.)

Anyway, hope this helps! :)

[azzayofchaos]

You said you wanted art requests, how about tango trying to bake something?? :D

Not me getting busy and then procrastinating this for a month and a half. O_O

oops.

Here’s the guy! I think he’s probably a good cook, and at least a decent baker, he’s been alive for far too long to have not figured it out. Unfortunately he’s partial to Nether food which doesn’t always sit well with his non-nether companions.

Probably not the image either of us would have thought of but it was interesting to draw at any rate. He’s making a ghast-jelly soufflés or something!

Some thoughts about food and the Nether? (You didn’t think you could escape my world building, did you?)

This particular dish I image to be a fluffy soufflé or mousse-like texture. It’s a relatively sweet dish, a rarity it the nether, though it could easily be modified for a more savory flavor.

The list of ingratiates might look something like this:

- The luminescent, warped-vine fruits that grow at high altitudes in the temperate zone. They are much smaller and more fragile than shroomlights, and are a rare source of sugar in the Neth. Most nether plants are savory, umami, or sour/biter,

— The viscous ichor from a ghast’s innards that whips up much like egg whites (there are eggs produced by some nether species but not ones well suited for this process)

— Aromatic herbs and spices that can be found in various biomes are a good addition especially when combined with the fruit juice to make a sauce. The specifics would vary from recipe to recipe, but the benefit of the dish is that it can easily be made with ingredients that don’t contain capsaicin which is present in many nether plants. (this dessert is considered one of the most palatable for overworlders as long as you can get past the use of ghast ichors.)

— some fat source, generally a hoglin lard or oil from stems.

— Salt! Readily available. It can often be found in large mineral deposits or salt flats in the rime zone or wastes.

Additionally, adding other ingredients can alter the sort of dish.

— The texture can be made more cake-like for example with the use of spore-flour, and hoglin or nut-based milks.

— Things like cacao, sugars, and fruit are coveted goods that the Neath has historically traded with the overworld for.

— I thought it would be interesting if there was a certain type of heat-resistant but heat-sensitive plant that curls/uncurls based on refined temperatures. It could be used as a thermometer!

[ad-caelestia]

snow & ice magic ❅

snow ❄️

cleansing, transformation, metamorphosis, balance, change, new beginnings, gentleness, healing, beauty

ice 🧊

stillness, reflection, stasis, transformation, metamorphosis, freezing

colors

all shades of blue

white

grey

light purple

translucent varieties of any of these colors

herbs & oils

peppermint, spearmint, wintergreen *

eucalyptus *

camphor *

tea tree *

winter savory **

sage **

thyme **

rosemary **

lavender **

fennel **

lemon balm **

parsley **

basil **

chives **

comfrey **

dill **

crystals

aqua and angel aura quartz

blue sapphire

blue topaz

dumortierite

celestite

calcite

diamond

apatite

aquamarine

tanzanite

amethyst

blue lace agate

snowflake obsidian

opal

clear quartz

milky quartz

opalite

labradorite

ideas

in general, use icicle water to use for cursing or protective magic

use snow water for acts of cleansing, renewal, or change

use ice water for freezing or binding

snow candle spells - use snow as the base of your spell with a candle at the center

bury statements of intent involving self-love and kindness in soft snow outdoors to release your intent

place a representation of something you want to banish inside of a container filled with snow - allow to melt and pour outside away from your property

freeze a taglock to bind or curse a target

use an icicle to stab through a poppet or effigy

use purified snow water as a hair rinse or when washing your face

collect snow water - allow to melt and then refreeze as a symbol of change and transformation

charge items like crystals or talismans with snow, ice, or icicle water

use a bowl of snow water to scry

alternately, place water outside to freeze overnight and use the ice to scry

make snow or ice oil by combining mint essential oil, a carrier oil of your choice, and corresponding crystal chips

make snow water or oil to anoint items

bury items in the snow to cleanse or charge

safety advisory: please boil and filter any melted ice or snow you collect from outdoors that you plan to consume or use on your body

* things that feel "cold" aka, those that activate the temperature receptors in your nose relative to colder temperatures ** herbs that thrive in winter

© 2025 ad-caelestia

[hallowpen]

(I have a lot going on this week, so I'm just going to get straight to the point)

แป้งสิบ (pronounced 'paeng sip') are savory filled puffed dumplings that can be either steamed or fried. Their name, which literally translates to "Ten Flour", is derived from folding the dough ten times to wrap around the filling. The series features steamed fish dumplings, which were extremely popular to have as an afternoon snack within the royal courts of the time. Nowadays, it's more common to find the fried variety with various fillings.

Thai oil massages are pretty straightforward. They typically involve some type of massage oil in combination with an aromatic (usually essential oils). More traditional Thai massages include the use of herbal compresses. The process begins by preparing and coarsely grinding Thai herbs of various medicinal properties. The herbs are then wrapped in a white cloth, and the resulting compresses are steamed until comfortably hot. The compresses can be applied to various parts of the body, where its heat and the herbal properties help to relax muscles, reduce inflammation, and relieve pain. In combination with a salt scrub, which increases the skin's heat absorption, the herbs are much more effective in their effort to promote relaxation.

Floral garlands in Thailand are typically used in religious ceremonies, or given as a gesture of respect. The process of garland-making is said to promote mindfulness. The flowers chosen for a garland often hold unique and special meanings. ดอกปีบ (pronounced 'daawk pip') or Indian Cork Tree flowers, also known as Kasalong flowers, can be representative of humility and purity, or loyalty and respect.

I'm not going to touch on the social class/ranking dynamics that were commented on during this episode, because I think they are becoming much more straightforward and pronounced as the series unfolds 👍🏾👍🏾👍🏾

[najia-cooks]

[ID: First image is of a golden brown boule studded with blueberries and covered with seeds; second image shows the boule cut in half to show a holely bread with blueberries throughout. End ID]

Rustic no-knead blueberry bread

This is a crusty, no-knead, sweet-savory bread that pairs blueberries with spices and herbs inspired by West Asian cooking. Fennel, anise, sesame, and mahlab powder are reminiscent of the دُقَّة كَعْك ("duqqa ka'k"; cake powder) used in pastries, while za'tar and caraway skew more savory.

The long rise yields a well-fermented dough with a robust flavor that stands up well against the sweetness and pungency of the fennel and aniseed. The result is a jammy, complex, aromatic boule.

This bread has an open, irregular crumb, great for slicing, toasting, dipping, or spreading. Try it with labna and honey, olive oil and za'tar, or a spreadable cheese. I've also made sandwiches with thick slices of this bread and fried, glazed tofu drizzled with tarator and topped with Iraqi mango pickles, to excellent effect.

Recipe under the cut!

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Makes one medium-sized boule.

Ingredients:

3 cups (360g) bread flour

2 tsp kosher salt

1/4 tsp dry active yeast

2 tsp mahlab powder (optional)

1 tsp fennel seed + 1 tsp aniseed, coarsely ground

About 1 2/3 cup water (room temperature)

1/2 cup firm fresh blueberries

1 Tbsp za’tar (wild thyme), crumbled

Additional fennel seeds, aniseed, caraway, and sesame, to top

Mahlab (محلب) powder is the ground-up pits of Mahleb cherries. It can be purchased at a halal or specialty spice store.

Za'tar (wild thyme) can be found in dried form at a halal grocery store. Note that the spice blend, which includes wild thyme, sumac, sesame seeds, and other spices, will also be labelled "za'tar." If you don't have or can't locate any of the herb itself, use any dried woody herb of your choice (e.g. rosemary, thyme, sage), chopped.

Instructions:

1. Making the dough. Measure flour into a large mixing bowl. Add salt, yeast, seeds, and thyme and stir to combine.

2. Gradually add water until a soft, sticky dough forms. You may need more or less than 1 2/3 cup.

3. Flatten dough in the bowl and top with some of the blueberries. Fold the dough to enclose the blueberries, add more blueberries on top, and fold again. Repeat until all blueberries are incorporated.

4. First rise. Shape dough into a ball and place in the bowl seam-side down. Pat the top of the dough with some olive oil and cover the bowl with a kitchen towel. Allow to rest at room temperature for 16-20 hours.

5. Shaping. Gently remove the dough from the bowl and allow it to deflate. Shape the boule by folding an edge in over the center, rotating the dough slightly, and repeating until you have gone all the way around.

6. Flip the ball over so the seam side is down. Place your hands on either side of the dough and then move them down towards the base of the boule, tucking some of the dough under and towards the seam, to tighten the top of the ball. Rotate the ball slightly and do this again, repeating until you've gone all the way around a couple times.

This is the basic method for shaping a boule, lightly adapted to avoid breaking any blueberries. If any of the blueberries start to pop out of the surface of the dough, just press them back in.

7. Second rise. Place your boule on a piece of parchment paper and cover with a kitchen towel. Allow to rise for 1-2 hours, until noticeably puffy.

8. Baking. Place a Dutch oven in your oven and preheat to 450 °F (230 °C). Remove the Dutch oven and place the boule, along with the parchment paper, inside. Put the lid on the Dutch oven and return it to the oven. Bake for 30 minutes.

9. Remove the Dutch oven's lid and bake bread for another 20 minutes, or until the crust is deeply golden brown.

To bake the bread without a Dutch oven, preheat a baking tray in the center of the oven, while preheating a skillet (rated to at least 450 °F) in the bottom; once preheated, transfer the bread and parchment paper to the tray, and pour a few cups of water in the skillet; bake for 30 minutes. Remove the skillet and bake another 20 minutes until golden brown.

Allow the bread to cool completely before cutting into it to avoid creating a mushy texture.

[clairelutra]

A dead cheap extremely spoonie-friendly recipe that I constantly get compliments on:

Chili (adapted from this recipe)

2 tbsp cooking oil (preferably olive but basically any mild cooking oil works, as does butter/butter substitute/etc)

1 diced onion (any size, try to go for 1-2 cups of diced onion total, as your heart desires) (can be bought diced if need be)

SPICES*

1-5 cloves of garlic (chopped, minced, jarred, etc)

3 15oz drained cans of beans (your preferred mix of black, kidney, pinto, red, garbanzo, etc)

1 14.5oz can of diced tomatoes

1 6oz can of tomato paste

1lbs ground meat (beef, pork, turkey, chicken, whatever) (optional)

1 tbsp sugar (make sure it's normal sugar, not a substitute)

1 cup of water (or beef/chicken/vegetable stock)

OPTIONAL: Leftover vegetables/mushrooms/etc, 1 drained can of corn, 1-2 tbsp of worcestershire sauce, extra bullion, a splash of soy sauce

Spices:

1 tsp cumin

1/2 tsp onion powder

1/4 tsp garlic powder

1 tbsp smoked paprika and/or chili powder (the mild spice blend, make sure you're getting that unless you know what you're doing)

1 tsp salt

OPTIONAL: 1/2-1 tsp smoked paprika, 1/2-1 tsp Italian seasoning/oregano/dried herb of choice, 1/4 tsp cayenne, 1/2 tsp black pepper

Instructions:

Oil in big pot over ~medium heat until it's fizzling

Measure the spices into a bowl

Put the onions in the pot with the oil, dump the spices on top and stir it around

Set a timer for 3 minutes and go sit down while you open and drain the cans. Stir when the timer goes off and then set it again and sit.

When the onions look like they're probably translucent-ish (6-9 minutes for me), add the garlic. If it's raw cloves chopped big, cook em for 5 minutes. Raw pressed or chopped small, 1-2 minutes. Jarred, not at all.

Add in the meat, if using. Poke and stab and stir until it's in cooked crumbles and there's no pink left. Take breaks to sit if you need to.

Add all the cans, all at once (beans, tomatoes, tomato paste, any extra canned vegetables), plus the water/stock and any other vegetables you might be using.

Stir until it's all combined, and sit and wait for it to boil (big bubbles) stirring occasionally, then drop the heat until it's only giving you small bubbles

Set a timer for 30 minutes and let it simmer, stirring every 5-10 minutes.

This is the time to start adjusting things by taste if you're into that. Add more salt or bullion or soy/worcestershire or sugar as needed -- the sugar is to help cut the acid from the tomatoes and can offset bitterness from the spices if you messed those up. Go tsp by tsp and taste after every addition.

It's good to eat after 30 minutes of simmering, but you can leave it there for an hour or two and it'll only get better.

NOTES:

I am a biiiiig wimp about heat and leave out the cayenne and pepper and only use smoked paprika, but I have it on good authority that it's very good with heat as well

Costs as low as $5-7, depending on whether you already have the spices and if you can chop an onion, if you make it vegetarian.

Makes like 6+ solid meals.

All the ingredients except the meat are shelf stable or long-lifed at room temp, so it's good for leaving in the cupboard as a backup meal

It's extremely adaptable. You can make it with just about any combo of canned beans you might have around, you can make it with whatever the cheapest ground meat is currently, it's already dairy-free and you can make it vegetarian or vegan or whatever. Use up old veggies in the fridge and grab your favorite savory spices.

The process can be done almost entirely sitting, if you need to. If you have slightly more money and you're very low energy, you can buy pre-chopped onion.

It's pretty forgiving if you're prone to forgetfulness. The only things that really need to go in order are the onions and meat, because the onions need to break down and flavor the meat, and the meat needs to be crumbled before it goes into the liquid. I forgot to add the meat at the right time once and came out with a perfectly good vegetarian chili. Yesterday I forgot the garlic until the simmer and dumped it in halfway. The spices need to be simmered for a while, but if you forget until the end somehow, you can add them and let it simmer for another hour. It doesn't burn very easily. You can add water or boil it off if you need it thinner or thicker. There's a very long time in the middle to adjust the flavor if it tastes off.

It was one of the few things that reliably came out good when I was forgetting my sentences in the middle of saying them, so I hope this helps some of you as well!

[downtoearthmarkets]

The February deep freeze has settled in with its hard baked, greyed out landscapes. The earth outside lies encrusted with snow and ice, seemingly dormant while patiently waiting to thaw back to life. As we dream of spring, now is the perfect time to take refuge in your cozy kitchen, delighting in comforting, warming and flavorful winter dishes!

Flavor bases formed by aromatic vegetable trios provide the foundation for a range of nourishing and healthy cold weather fare. These culinary starters leverage the heft of winter’s fresh produce while adding taste, texture and visual appeal to a variety of homecooked meals. While different regions of the world have their own unique twists and variations, these four classic flavor bases connect and anchor them all.

Mais Oui: French Mirepoix The best-known flavor foundation used in Western cooking is mirepoix, a fragrant trio of diced onions, celery, and carrots. Mirepoix is a long-standing part of traditional French cuisine and is used as a base in a wide variety of dishes, including stocks, soups, stews, and sauces. The term was popularized in 18th century France by the Duke of Mirepoix’s personal chef, who promoted the combination as a cooking technique to bring flavor to many dishes.

The correct recipe for mirepoix is a ratio of two parts onions, one part carrots, and one part celery, with bouquet garni herbs like bay leaf, thyme and parsley often added. The mixture is cooked slowly over very low heat in either butter or oil to sweeten and release the vegetables’ flavors without coloring or browning them.

This Pioneer Woman recipe for delicious White Bean & Bacon Soup uses a classic mirepoix to set the stage for the introduction of its heartier, richer ingredients: 

1 lb. dried white beans

4 cups low-sodium chicken stock

1 lb. thick-cut bacon, cut into 1-inch pieces

1 onion, diced

2 large carrots, peeled and diced

2 stalks celery, diced

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

4 cloves garlic, finely chopped

2 tbsp. tomato paste

2 bay leaves

Chopped, fresh parsley, (optional)

Muy Bien! Spanish Sofrito Sofrito, which means “to lightly fry” is Spain’s answer to France’s mirepoix. This savory sauce is based on a triad of aromatic vegetables that grow well in southern Europe’s hotter, drier climate – garlic, onion, and tomato. The three are sautéed together in olive oil until they become soft, sweet and caramelized. Sometimes bell peppers and fresh herbs such as cilantro, parsley, thyme and oregano are added.

Sofrito is common throughout Mediterranean, Caribbean, and Latin American cuisines. There are many regional variations which form the rich flavor base for iconic rice-based dishes including Spanish paella, Colombian arroz con pollo and Puerta Rican arroz con gandules. It also features heavily in soups, empanadas, egg dishes, and stews.

Break out a large frying pan and try your hand at making this traditional Spanish paella using a sofrito base, Hudson Valley grown rice, locally caught seafood and other fresh ingredients from the farmers market.

Gutten Essen: German Suppengrün Literally meaning "soup greens," suppengrün is a German flavor base typically consisting of three key ingredients -- carrots, celery root (celeriac), and leeks. This triumvirate is a staple in German cooking and is used to infuse deep flavor in many traditional recipes such as creamy potato soup, hearty broths and Fuhrmannsbraten, a braised beef roast. Bulbs of knobby celeriac are a fixture in the farmers market right now as it’s harvested in late fall and in season till early spring. Be sure to remove its tough, fibrous skin before using celeriac in any recipe.

Laissez les Bons Temps Rouler! Creole “Holy Trinity” Reshuffle the ingredients from the other traditional flavor bases and you have yourself the “Holy Trinity” made from equal parts onion, bell pepper and celery. When sautéed together, the medley lends color, natural sweetness and brightness to everything it touches. This Southern belle of a culinary combination originates from Louisiana and underpins quintessential Creole and Cajun concoctions such as jambalaya, gumbo, and crawfish étouffée.

All four of these traditional flavor bases, as well as their variations from around the world, are nutritious, healthy and consist of ingredients that are easy to find in the farmers market right now. Using these tried, tested and true culinary classics as the building blocks in a range of hearty winter fare is a great way to insert rich flavor, color and texture into your recipes straight from the outset.

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Pork / beef spice mix: garlic powder, onion powder, ground mustard, smoked paprika, coriander seeds, minced onion, salt, and pepper 

Ranch spice mix: garlic powder, onion powder, dried parsley, dried dill, minced onion, salt, and pepper 

Taco spice mix: chili powder, cumin, paprika, garlic powder, onion powder, and ground black pepper 

All-purpose spice mix: smoked paprika, garlic powder, onion powder, dried parsley, salt, and pepper 

Mediterranean spice mix: dried oregano, dried basil, dried parsley, minced onion, cumin, coriander, chili powder, paprika, salt, and pepper 

Poultry spice mix: dried thyme, dried parsley, dried sage, dried rosemary, marjoram, nutmeg, and ground black pepper 

Basic barbecue dry rub: paprika, cayenne, thyme, chili powder, garlic powder, and brown sugar (optional)

Chili stew: garlic powder, cumin, oregano, chili powder, paprika, and cayenne (optional)

Cajun spice mix: cayenne, paprika, oregano, thyme, mustard, and smoked salt

Indian spice mix: turmeric, cumin, coriander, mustard, chili powder

Vietnamese spice mix: star anise, cinnamon, and then a combination of either or all garlic, ginger, lime, and mint

Italian spice mix: oregano, thyme, garlic powder, fresh rosemary, and fresh basil

Mexican spice mix: chili powder, cumin, oregano, cayenne, and then a combination of either or all fresh chili peppers and onion

British mixed spice: cinnamon, allspice, nutmeg, cloves, ginger, coriander, and ground mace

Jamaican mixed spice: pimento, dried orange peel, cinnamon, nutmeg, and anise powder 

Spanish mixed spice: paprika, cumin, coriander, saffron, oregano, garlic, and black pepper 

Herbs de Provençe mix: dried rosemary, fennel seed, dried savory, dried thyme, dried basil, dried marjoram, dried lavender flowers, dried parsley, dried oregano, dried tarragon, and bay powder

Chinese five spice: Sichuan peppercorns, star anise, fennel, cinnamon, and cloves

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These pairings not only highlight the natural flavors of the ingredients but also demonstrate the importance of using herbs to add depth and complexity to a dish. Whether it's a simple grilled peach dessert with honey and thyme or a classic pasta with basil pesto, the combination of seasonal ingredients and herbs can create a culinary experience that is both delicious and memorable.

Examples of delicious pairings -

1. Grilled salmon with lemon and dill: Pairing fresh salmon with the bright flavors of lemon and dill creates a mouthwatering dish that is perfect for spring or summer. The citrusy notes of lemon complement the richness of the salmon, while the herbaceous freshness of dill adds a pop of flavor.

2. Roasted butternut squash soup with sage: Butternut squash is a fall favorite, and when roasted and blended into a creamy soup with fragrant sage, it becomes a comforting and flavorful dish. The earthy sweetness of the squash pairs beautifully with the savory, slightly peppery flavor of sage.

3. Grilled peaches with honey and thyme: Grilling ripe peaches and drizzling them with honey and a sprinkle of fresh thyme creates a deliciously sweet and savory dessert or side dish that is perfect for summer. The caramelized peaches, sweet honey, and aromatic thyme combine to create a flavor explosion that will tantalize your taste buds.

4. Lemon rosemary roasted chicken: Roasting a whole chicken with lemon slices and fresh rosemary sprigs creates a mouthwatering and aromatic dish that is perfect for any season. The tangy citrus of the lemon complements the woodsy, fragrant notes of rosemary, infusing the chicken with flavor and creating a deliciously juicy and tender result.

5. Pasta with basil pesto: Fresh basil pesto made with basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil is a classic pairing that creates a bright and flavorful pasta dish. The herbal, peppery notes of basil combined with the nutty richness of pine nuts and the salty tang of Parmesan cheese make for a deliciously satisfying meal that is perfect for spring or summer.