herbs
425 dishes.
Cerasee teaVery bitter tea brewed from the dried bitter melon vine
CevicheSea bass cured in lime with coriander and onion
Cha Ca La VongTurmeric fish fried at the table with mountains of dill and spring onion
Cha Houy TeukShaved-ice dessert with grass jelly, sago and coconut milk
Chadon beni sauceGreen sauce of culantro leaf, garlic and hot pepper, spooned over everything
Chakapulilamb or veal stewed with tarragon and unripe plums; springtime favorite
Chakhokhbilichicken stewed with tomatoes and huge handfuls of fresh herbs
Chakkastrained sour yoghurt with herbs, eaten with non
Chalopcold soup of suzma, herbs, radish and cucumber in iced water
Chashushuliveal or beef braised with tomato, onion, chilli and coriander
CherchemCracked wheat cooked with beans and mutton and scented with dried herbs
Chermoulacoriander, garlic, cumin, paprika and lemon marinade rubbed into fish
Chicken InasalChicken marinated in calamansi, lemongrass and annatto oil, grilled over coals
Chicken Kyivbreaded chicken cutlet gushing herb butter when cut
Chiles en escabecheJalapeños with carrot and onion in herbed vinegar, eaten with everything
ChimarrãoHot erva-mate sipped from a shared gourd, southern tradition
ChimichurriParsley, garlic, oregano and vinegar sauce for grilled meats
ChirmolRoasted tomato salsa with onion, coriander and mint, spooned over grilled meat
ChismolChopped tomato, onion, green pepper and coriander relish for grilled meat
Chivo guisadoGoat braised with wild oregano, a Northwest specialty
Chorbapeppery Ramadan soup of frik wheat or pasta with lamb and coriander
ChoripánGrilled chorizo in crusty bread with chimichurri, match-day food
CocktaDark herbal soft drink of rosehip and eleven herbs, tart rather than sweet.
CokelekDry crumbly curd cheese made from buttermilk, mixed with herbs for breakfast.
Cold beet soupChilled pink kefir-beet soup with cucumber, egg, dill.
Com HenCold rice with tiny river clams, herbs, crackling and clam broth
Coniglio in porchettaBoned rabbit rolled with wild fennel, garlic and pancetta, then roasted.
Corn soupSplit-pea and corn-cob soup, late-night street staple
CornichonsTiny gherkins in vinegar with tarragon, served with pâté and raclette
Crab and riceLand crab cooked down with rice, thyme and tomato until dark
Crab backSeasoned crab meat baked in its shell
Crab backsLand-crab meat seasoned and baked in shells
Curry duckDuck curried with green seasoning, river-lime favorite
Cynar JulepArtichoke bitter with grapefruit juice and soda over crushed ice
DaggaCrushed tomato, chilli, dill and garlic salad pounded in a clay bowl.
Dambousteamed millet couscous tossed with moringa leaves and oil-
Appenzeller
Semi-hard cheese with a tangy rind washed in herbal brine. A cheese & dairy recipe from Switzerland.
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Arroz con pato
Duck rice tinted green with coriander and dark beer, northern classic. Ready in 40 minutes prep and 1 hour 30…
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Ash-e doogh
Herb soup built on tangy doogh, thickened with chickpeas and rice. Ready in 25 min prep and 1 hr 15…
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Ash reshteh
Thick herb-noodle-bean soup with fermented whey and fried mint. Ready in 30 min prep and 2 hr cooking. 6 servings.…
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Asa tibs
Cubed lake fish fried with onion, chili and rosemary. Ready in 20 minutes prep and 20 minutes cooking. Serves 4.…
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Asopao
Soupy rice with chicken or seafood, thick with sofrito and herbs. Ready in 25 min prep and 55 min cooking.…
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Babbouche
Spiced snail broth with thyme, aniseed and liquorice root, drunk from small bowls. Ready in 30 min prep and 1…
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Baghali polo
Dill and fava bean rice, classically with lamb shank. Ready in 40 min prep and 2 hr 30 min cooking.…
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Bak Kut Teh
Pork ribs simmered in dark herbal broth, Klang specialty. Ready in 20 min prep and 2 hr cooking. 4 servings.…