Fresh herbs really belong anywhere you put them.
Alex Guarnaschelli
If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.
Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.
I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.
Alison Sweeney
We have finally started to notice that there is real curative value in local herbs and remedies. In fact, we are also becoming aware that there are little or no side effects to most natural remedies, and that they are often more effective than Western medicine.
Anne Wilson Schaef
There are some things I like that Hef likes, too. For example, Colonel Sanders' chicken is a standby. I've never been able to figure out how to recreate the combination of herbs they use to flavor the crust.
Barbi Benton
The herbalist I met a few times - it was great - she gave me literature about the different processes that an herbalist would do to make medicines from certain herbs and things.
Caitriona Balfe
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
Cat Cora
I'm very much interested in having people take herbs that make them feel good because if they do that, they'll have an experience, and they'll say, 'Oh, this is real.' This is something you take, and you don't have to go on faith, but you can feel the difference.
Chris Kilham
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
Christie Brinkley
I believe that there are many herbs and many trees that are worth much in Europe for dyes and for medicines; but I do not know, and this causes me great sorrow. Arriving at this cape, I found the smell of the trees and flowers so delicious that it seemed the pleasantest thing in the world.
Christopher Columbus
A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.
Claire Saffitz
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
I grow my own vegetables and herbs. I like being able to tell people that the lunch I'm serving started out as a seed in my yard.
Curtis Stone
I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
My all-time favorite skin cream is from Poland. Its called Eva Natura with Polish herbs, including rosemary. It smells wonderful and is soothing and comforting.
Dagmara Dominczyk
I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.
Daniel Boulud
I never shy away from herbs!
Darby Stanchfield
The kids are really great at baking cupcakes, cookies, of course - that kind of stuff - but I love delegating responsibilities for dinner so you have them picking herbs, or I have plastic knives for them so they're learning sort of how to chop. It's pretty great.
David Burtka
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
David Chang
I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it's like spices or herbs. The main part of the song is the stock.
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
Praised be You, my Lord, through our Sister, Mother Earth, who sustains and governs us, producing varied fruits with coloured flowers and herbs.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk.
I have a glass of alkaline water first thing. I don't have the biggest appetite in the morning, which is kind of tough for me, but I always start with a green drink called Tonic Alchemy. It's a really amazing combination drink that has a lot of different superfoods and algae and Chinese herbs.
I love a massage. I'd go every day if I could. I don't need to be wrapped in herbs like a salmon fillet, but I do love a massage.
I love yoga... I also see an Ayurvedic doctor, which is an ancient Indian thing. I go and see the doctor to balance my system twice a year; it's preventative. They take my pulse, give me some herbs, and tell me what I should eat and what I should avoid. They rub oil on me too, it's so lovely. It's like a detox.
I got quite into Spam once, in Korea. On their Thanksgiving, they give boxes of it to their friends. I fry it in batter with herbs wrapped around.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.
When kids help cook, even if its just shredding the herbs or stirring the pot, they eat more and they eat better.
Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.
Growing up, I had really bad skin. I had a skin disorder. Yes, I did. And my mother went to great lengths to try to find something to remedy it. I remember she took a trip to Madagascar and came back with all these alternative, medicinal herbs and stuff. They didn't smell so good, but I think they worked some magic.
We do two things almost every week - either grilled steaks marinated in herbs or roasted chicken. There's always a roasted vegetable, like Brussels sprouts or sweet potatoes or broccolini - whatever's in season.
I grow herbs near the back door, and you can grow a wonderful selection of herbs and window boxes... My idea is that you should grow what you eat. There's no point in growing something like celeriac - which is very difficult to grow - if you hate it.
At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.
Ounce for ounce, herbs and spices have more antioxidants than any other food group.
Any British household with a scrap of land has always grown herbs for the kitchen. From the superb monastic herb gardens down to the humblest cottage, a supply of fresh herbs would have been considered essential.
The Romans brought with them spices such as ginger, pepper and cinnamon, and herbs including borage, chervil, dill, fennel, lovage, sage and thyme, all of which have remained staples of the British kitchen.
The Herbs ought to be distilled when they are in their greatest vigor, and so ought the Flowers also.
Waters are distilled out of Herbs, Flowers, Fruits, and Roots.
Ah me! Love can not be cured by herbs.
What the eyes perceive in herbs or stones or trees is not yet a remedy; the eyes see only the dross.
I make a wonderful cure-all called Four Thieves, just like my mum did. It's cider vinegar, 36 cloves of garlic and four herbs, representing four looters of plague victims' homes in 1665 who had their sentences reduced from burning at the stake to hanging for explaining the recipe that kept them from catching the plague.
I'm nearly blind. I can hardly see. But I'm taking some herbs. Something quacky.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
