Herbes de Provence, an essential component of French and Mediterranean cooking, is a mixture of dried herbs that adds a distinctive flavor to dishes such as chicken, roasted vegetables, grilled fish, salads, tomato-based soups, and stews like ratatouille. Herbes de Provence originated in the so...
@wander - Pastis is a great drink to try if you are looking for something a lot different than what is offered in North America. For myself I found the ability to add water to the drink great as I am not a heavy drinker and it really helped to tone the flavor done. ...
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For instance, the pale blush rosés from the Provence region of France tend to be light, crisp and dry with hints of berries and peaches. Whereas rosés from certain parts of California are more round and full-bodied with aromas of watermelon and citrus. You can find rosés from pretty ...
Lavender is one of the many herbs recommended for soothing sunburn, so you might try brewing lavender leaves and making a compress as anatural sunburn remedy. Lavender leaves can be used sparingly in tea 4. Add to desserts and savory dishes ...
Avoid mixing herbs into dressing to save a step – the whisking and tossing bruises the leaves and makes them lose a little of their floral sweetness. To make beet hearts: Peel beets. Cut off the top and bottom where the greens sprout and where it gets spindly – you want a nice-...
Lavender is another spice that comes from a flower and which is often used to provide floral notes in cooking. Like orris root, it is often used in perfumery and has a history as a scent for linens. It is best known as one of the ingredients in herbes de Provence but has other applic...
thoughGrenacheplays a dominant role there, Syrah is still a key component: It's one of the 13 permitted varieties in Châteauneuf-du-Pape and a major player in many Côtes du Rhône blends. In Provence, it's important for both reds and rosés, and in the Languedoc and Roussillon it...
The Languedoc is west of Provence. Not as much cachet, but just a beautiful and less expensive. Before we left for the trip I told my son that we WOULD NOT be eating any American fast food. None. He was going to have to try what was in France, as food is one of the reasons ...
What is Cube Steak? Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that’s pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak...