Top Results for Herbs

Larb, also spelled laab, is a type of Lao meat salad that is widely consumed in Laos and the Isan region of northeastern Thailand. The dish is typically prepared using minced meat, most commonly chicken, beef, duck, or pork, which is cooked and thoroughly mixed with a robust blend of seasonings. Cor...

Fattoush is a traditional Levantine salad popular in the eastern Mediterranean region, including Lebanon, Syria, and Palestine. The dish is made by combining seasonal vegetables, such as tomatoes, radishes, cucumbers, and fresh herbs like mint and parsley. It is distinguished by the inclusion of toa...

Kalam polo Shirazi is a traditional Persian rice dish originating from the city of Shiraz in southern Iran. The main ingredients consist of basmati rice layered with finely shredded cabbage, fresh aromatic herbs, and spiced miniature meatballs. The components are steamed together to create a tender,...

Ash-e shole ghalamkar is a traditional Iranian lentil dish, rich in flavor and texture. It features lentils simmered with meat, herbs, and grains—a staple of Persian cuisine. Historically significant as a celebratory soup originating during the Qajar period in Tehran, it remains popular among those...

Nam tok is a northeastern Thai and Lao salad of grilled, sliced beef dressed while still warm with fish sauce, lime juice, ground toasted rice, dried chili, sliced shallot, mint, and cilantro. The Thai name translates to "waterfall," referring to juices that drip from the meat during grilling. Like...

Provençal cuisine is a style of French cooking rooted in the southeastern region of France. It utilizes locally sourced ingredients – particularly fresh vegetables like tomatoes and eggplant – alongside herbs such as herbes de Provence and abundant olive oil. This culinary tradition reflects the Med...

Yam Nuea is a Thai salad featuring thinly sliced grilled beef that is tossed with a spicy, sour, and savory dressing. The dressing consists of lime juice, fish sauce, ground dried chili, and palm sugar, which coat the meat and vegetables. The salad is traditionally mixed with shallots, lemongrass, f...

Nasi Kerabu is a traditional Malaysian rice dish originating in Kelantan. The distinctive blue hue comes from butterfly pea flower infusion coloring the rice. It’s typically served alongside an assortment of fresh herbs and vegetables, creating a flavorful and textural experience. This dish is popul...

Gỏi Gà is a traditional Vietnamese chicken salad combining shredded poached chicken with finely sliced cabbage, carrots, and fresh herbs like mint and cilantro. The ingredients are tossed in a light, tangy dressing made from fish sauce, lime juice, garlic, and sugar. The dish is typically garnished...

Ash-e Adas is a traditional Persian lentil soup that is part of the broader category of Iranian "ash" dishes, thick soups that form an important part of Persian cuisine. The dish is typically prepared with green or brown lentils simmered with onions, and commonly includes dried herbs and sometimes c...

Yam Talay is a Thai seafood salad belonging to the yam category of Thai cuisine, which is defined by its balance of hot, sour, salty, and sweet flavors. The dish typically combines mixed seafood such as shrimp, squid, and mussels with a dressing of lime juice, fish sauce, fresh chili, and shallots,...

Gỏi Du Đủ is a Vietnamese salad made from shredded green papaya tossed with a dressing of fish sauce, lime juice, sugar, and chili. The salad commonly includes dried shrimp, fresh herbs such as cilantro and Thai basil, and sometimes roasted peanuts. It belongs to the broader Southeast Asian family o...

Gỏi Bắp Chuối is a Vietnamese salad made from thinly sliced raw banana blossom tossed with herbs, shrimp or pork, and a tangy fish sauce dressing, popular in both southern Vietnam and overseas Vietnamese communities.

Armenian cuisine blends Central Asian, Middle Eastern, and Mediterranean influences, frequently featuring grilled meats, grains like bulgur, fresh herbs, fruits, and dairy products in dishes such as harissa and dolma.

Azerbaijani cuisine reflects a blend of Middle Eastern, Mediterranean, Eastern European, and Central Asian culinary traditions. It features a heavy emphasis on seasonal vegetables, herbs, and meats such as lamb and beef. Signature dishes include plov, a variety of rice pilaf, dolma, which consists o...

Batata harra is a traditional Lebanese mezze dish consisting of fried potato cubes seasoned with garlic, red chili, and fresh cilantro. It is widely served as a spicy side dish across Lebanon and the broader Levant region. The name translates literally to "spicy potatoes." This preparation highlight...

Patates lemonates is a classic Greek side dish consisting of potatoes roasted in a mixture of olive oil, fresh lemon juice, garlic, and dried oregano. The acidic marinade helps break down the potatoes, yielding a soft interior and a crisped exterior. It is a standard element of Greek home cooking an...

Laotian cuisine is the culinary tradition of Laos, characterized by its strong emphasis on fresh herbs, fermented ingredients, and bold flavors. Sticky rice, known locally as khao niao, serves as the primary staple and is traditionally eaten by hand. Signature dishes include laap, a minced meat sala...

Cơm gà is a Vietnamese chicken-and-rice dish whose name means chicken rice. It appears in regional forms, including the Hoi An version, in which rice is cooked with chicken stock and often colored with turmeric, then served with shredded chicken, fresh herbs, onion, chili, and a savory dressing. The...

Bubur Pedas is a traditional spicy rice porridge originating from the Malaysian state of Sarawak, specifically associated with the local Malay community. Unlike typical rice porridge, its thick consistency and complex flavor profile are achieved by stir-frying a spiced rice paste with a rich mixture...

Cambodian cuisine, also called Khmer cuisine, is the culinary tradition of Cambodia, where rice, freshwater fish, vegetables, herbs, and fermented ingredients are common. Prahok, a fermented fish paste, supplies salt and savory depth to many dishes, while lemongrass, galangal, makrut lime, and other...

Gyeongdong Market is a traditional commercial district in Seoul that is particularly associated with medicinal herbs and ingredients used in Korean traditional medicine. Its shops sell dried roots, plants, mushrooms, spices, teas, grains, and other agricultural or health-related products, alongside...

Square Roots utilizes aeroponic technology within stacked, modular towers to cultivate leafy greens indoors, minimizing water usage and eliminating the need for soil while maintaining consistent environmental control.

RAGÚ Kettle Cooked Italian Herbs is a Mizkan America pasta sauce in RAGÚ's Kettle Cooked range, tied to a brand founded in Rochester in 1937.