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Herbs - Page 2 of 21

  • Recipe

    Parsley-Walnut Sauce

    Don’t be afraid of the anchovy in this sauce; it’s there to deepen the flavor without adding a fishy taste. The sauce is great with Sear-Roasted Beef Tenderloin, and it's…

  • Recipe

    Minty Herb-Feta Sauce

    A little bit of feta makes this fresh herb sauce richer and adds some tangy flavor, too. Paired with this Sear-Roasted Beef Tenderloin, it makes a bright centerpiece to a…

  • Article

    Substituting Dried Herbs for Fresh

    What do you do when you want to make a recipe but you don’t have one of the fresh herbs it calls for?

  • Recipe

    Apricot-Thyme Semifreddo

    Fresh thyme adds herbal notes that complement the apricot in this semifreddo. Fresh apricots are too juicy to use here—their juice would freeze into ice crystals that would mar the…

  • Article

    How to Make the Most of Fresh Herbs

    Fresh recipes and ingenious ways to take advantage of summer’s fragrant bounty.

  • Article

    Master the Technique: Duck Confit

    There are few things more decadent than a rich, crispy leg of duck confit. Here are a few simple steps to making it at home.

  • Article

    Pure Vegetarian Recipes for 2013

    Don't jump to health extremes this year. Instead, make wholesome, delicious changes to your diet that you can maintain.

  • Recipe

    Mozzarella, Prosciutto, and Tomato Skewers

    Sometimes it’s the simplest appetizers that get talked about the most. Drizzle Filippo Berio® Extra Virgin Olive Oil over these colorful creations for a dish that is sure to delight.

  • Recipe

    Fish Fillets Provençal

    For fresh fish with a French flare, try this simple and healthy recipe that combines the flavors of Provence with the perfectly balanced taste of Filippo Berio® Olive Oil.

  • Article

    Caprese Salad, All Gussied Up

    You didn't expect me to let summer pass without at least one caprese salad (of sorts) post, did you?