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Be a Better Cook

100 Ways to Be a Better Cook: Perfect Pairing for Fresh Herbs

Whip up dishes on the fly and improvise based on what you have with this cheat sheet.

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If you’ve ever wondered what to do with all of the fresh herbs stashed inside your fridge or growing on your windowsill in your very own herb garden, we’ve got all of the advice you need. Here’s how to pair different herbs with all kinds of cuisine and dishes, from breakfast to dessert.

85. Cilantro

Pairs well with Mexican and Southeast Asian fare; with cucumber, citrus, yogurt or sour cream. Use it to top curries, over taco bowls, in guacamole or for a unique twist on pesto.

86. Parsley

A great addition in salads and stirred into dips (think tahini); use with lemon, tomatoes, green onions, garlic, butter, capers or bulgur.

87. Dill

Stir into creamy salads like tuna or macaroni; use with potatoes, cucumbers, corn, tomatoes, carrots, fennel, summer squash, rice and fish.

88. Rosemary

Use with meat and poultry, root vegetables, beans, olive oil and lemon. It’s also great in breads and buttery baked goods such as shortbread or pound cake.

89. Chives

Perfect for creamy dressings, potatoes, root vegetables, yogurt or sour cream and butter.

90. Sage

Perfect with roasted vegetables, winter squash, potatoes, butter and cheese. It’s also a good seasoning on meat, including poultry and sausage.

91. Basil

This herb is a staple in Italian cooking. Use it with tomatoes, in salads and frittatas; try it in green smoothies or paired with fruit such as strawberries and mango.

92. Thyme

French and Middle Eastern dishes shine with a sprinkling of thyme. You can use it with other herbs, like basil and sage, as well as with lemon, on flatbreads and with poultry, meat and fish.

For more tips and tricks on using – and choosing between – fresh and dried herbs, check out these additional ideas.

Previous: Tips 80-84  |  Next: Tips 93-100

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