Chicken: paprika, sage, majoram, thyme, bay leaf, tarragon Lamb: mint, garlic, curry, oregano, rosemary, juniper berries, basil, parsley Fish: mustard, curry, lemon/lime juice, paprika, bay leaf, hot pepper sauce Veal: bay leaf marjoram, parsley, tarragon, ginger, curry, thyme Beef: curry, thyme, garlic, chili powder, poultry seasoning, onion For ALL: mushrooms Flora the Great

Favored by many, this juicy kimchi is for all seasons. The thinly sliced radish and cabbage squares are elaborated with narrow julienne of aromatic vegetables such as Korean watercress and green onions. Furthermore, the fresh red pepper strips and the finely powdered red peppers exaggerate the flavor and create an appetizingly reddish color for the […]

Mix, then grind in a spice grinder or coffee mill, then re-mix. Store in an airtight container, keep in a cool place away from light. Muchly used in French charcuterie and with slowly cooked meat and poultry dishes.

Combine all ingredients in a heavy pot. Add water to barely cover. Bring to a bo il, then cook over low heat until sauced. Melanie Schoenfeld

Chop the herbs very fine or pulverize the seeds. Cream the butter and blend in the herbs and seasonings. Shape as desired and chill or freeze up to 6 months. Some of the suggested combinations: 1. Dill, mustard seed, parsley, and a touch of lemon rind or a few mustard seeds for fish and potatoes. […]

Combine all ingredients in a small bowl; mix well. Makes about 1/4 c.

This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using.

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup. Use to season chicken, vegetables or meat.

Combine the sugar, vinegar and spices in a nonreactive pot. Cover and bring to a boil; boil lightluy for about 5 minutes until sugar disolves. Add the pears and enough boiling water to cover them. Lower the heat and poach the pears for 5 to 7 minutes, until tender. Do NOT LET THEM GET MUSHY. […]

Beat all ingredients except toast rounds in small mixer bowl (cheese bits will remain in spread). Serve with toast rounds.