herbs

Make your own seasoned popcorn for an anytime snack. Ours uses rosemary and garlic powder and, of course, Parmesan, for a salty, cheesy flair.

This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.

Fresh dill and Dijon pack this turkey scallopine with mouthwatering flavor, while kale provides both a fiber and antioxidant boost. It's a balanced meal with less than 200 calories per serving!

Smaller spring potatoes, also known as new potatoes, tend to be sweeter, making this an ideal time of year to try a variety other than America's beloved Russet (otherwise known as the Idaho potato). Our Herbed New Potatoes is a side that's both simple and elegant.

Top Chef's Angelo Sosa credits his Dominican father for his adventurous cooking style. His beet carpaccio is drizzled with herb-laced Italian honey and a dollop of Greek yogurt.

Texan chef Mark Paul's exclusive recipe for the traditional, slow-cooked Italian favorite replaces veal shanks with lamb, offering up a warming dish that's sure to elicit more than a few smiles!

Serve this party-perfect greek feta dip with veggies, as a spread for burgers and sandwiches, or with chicken or veggie skewers.

The soufflé has a reputation for being fussy, but the truth is that anyone can whip up this impressive dish. With reduced egg yolks and just a tablespoon of extra-virgin olive oil, this soufflé also fits comfortably into your healthy lifestyle.

A fricassee is a dish made by browning meat, sprinkling it with flour and briefly stewing it, creating a sauce (often creamy) in the process. We've streamlined the method and cut out the fat, so the flavor of fresh tarragon is at the forefront.

Tangy and sweet goat's milk chèvre forms the savory, calcium-rich base of this visually appealing appetizer.