Herbs & Spices

Mushrooms simmered in sherry and sweet and savory seasonings—an elegant, yet hearty sauce.

This beautiful sunset-red sauce with flecks of green herbs turns pasta, vegetables, potatoes, or fish into a work of art. Leftover sauce keeps in the refrigerator for a week or two.

This pungent, quickly cooked sauce studded with olives and capers imparts the zesty flavors of southern France.

Flavored butter can make plain food instantly interesting by enlivening it with the flavors of fresh herbs, ginger, citrus, chiles, or roasted garlic. Keep some in the freezer to use in cooking or at the table. Give an instant flavor boost to plain steamed vegetables, broiled or grilled fish, eggs, grains, pasta, corn on the cob, or mashed potatoes. Slather it on fresh bread, rolls, or biscuits.

We use this aromatic spice mix to flavor roasted vegetables and baked or grilled shrimp or fish.

A fresh curry powder that is mildly hot and packs a flavorful punch compared to commercial blends, which may sit on store shelves for months past their prime. Stir into butter or mayonnaise and use to flavor rice, roasted potatoes, or fish.

Make your own custom-made Chili Powder that reflects your flavor preferences and is free of unwanted ingredients, such as dried garlic and anticaking agents. After you’ve used this basic blend, adjust the recipe to fit your taste.

Refreshing and pretty, this sauce makes a tangy and colorful garnish for curries, stews, and soups.

Spruce up your favorite homemade or store-bought salsa.

Who knew that putting together a robust little cocktail sauce was so easy? Plus it doesn’t have the corn syrup and flavor enhancers of commercially prepared sauce.

Take a few minutes to turn mayonnaise into something special. Aioli is a flavorful topping for steamed vegetables of all types, potatoes, hard-boiled eggs, fish, and shrimp, as well as a dressing for a simple salad, a dip for artichokes—even a sandwich spread.

The clean, fresh flavors of cilantro and lime make this one of our all-time favorite dressings. If you like a smooth, emulsified dressing, make it in a blender.

We rely on this little carrot salad over and over to add color, sweetness, and crunch to many meals. It’s even prettier topped with fresh raspberries. (See photo)

We make this summer salad from the beginning to the end of tomato season, and we love it every time. It’s beautiful made with heirloom tomatoes of different colors.

This salad goes with almost any dish. Make it when tomatoes are at their peak.

Always a kid-friendly choice.