White Fish With Herb Duxelle

 
White Fish With Herb Duxelle

April 8th 2010By joyofkosher

An easy and refreshing dish perfect for any meal that is healthy too!

 

Summer’s Bounty: Home Grown Herbs

 
Herbed Sea Bass

July 26th 2011By Alison and Jeff Nathan

Jeff loves to enhance his dishes with home grown herbs

 

Roasted veal rib eye stuffed with cranberries, dates, sage & rosemary

 
Roasted veal rib eye stuffed with cranberries, dates, sage & rosemary

July 12th 2011By joyofkosher

 

Herb Idaho® Potato Wafers

 
Herb Idaho® Potato Wafers

March 17th 2010By joyofkosher

Fresh herbs pressed into Idaho® potato slices are crispy and full of vibrant flavor. Check out the recipe here.

 

Herb Crusted Salmon Cutlets

 
Herb Crusted Salmon Cutlets

July 26th 2011By Jamie Geller

 

Herb Baked Idaho® Potatoes

 
Herb Baked Idaho® Potatoes

April 13th 2010By joyofkosher

Combine delicious herbs and baked potatoes and you have an awesome side dish. Check it out here.

 

Gnocchi

 
 

Braised Pot Roast with Baby Carrots and Crispy Shallots

 
Braised Pot Roast85

March 2nd 2015By Chef Laura Frankel

I love cooking large cuts of meat like pot roast. It is very satisfying to pull a tender, succulent roast from the Dutch oven and cut it into large chunks, arrange on a platter and calmly accept the compliments. Pot roast is from a larger group of muscles that come from the shoulder or chuck. The meat is considered an economy cut because it is relatively inexpensive. Pot roast needs the slow, leisurely braise in a flavorful liquid to bring out the flavor and to melt the connective tissue. The more flavorful the braising liquid, the better the flavor of the final end result. Be sure to use a lot of aromatic herbs and vegetables for your braising liquid. I also try to use a tasty wine that is actually drinking quality and not one meant only for cooking. Those wines are inferior and not tasty. I recommend a full-bodied dry red wine, such as cabernet sauvignon.