#fresh-herbs

#fresh-herbs

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.

Here's one of my favorite recipe secrets: my method for very best sautéed mushrooms. They're tender, juicy, and meaty with a brightness at the finish. Fresh thyme and oregano give an herby punch. Take one bite and you'll exclaim, "Wow!" (I promise: I do it every time I make them, and I've had them so many times.) This recipe is hearty and satisfying, and it's become my go-to method for making sautéed mushrooms.

Place turkey on a rack, set in a large roasting pan. Pour one cup of broth into the bottom of the roasting pan. Tuck wing tips under the turkey. Place turkey in oven, breast side up and roast for 20 minutes. Reduce oven temperature to 350° F. Turn turkey breast side down and roast for 30 minutes. Pour 3 cups of broth over the turkey and roast for another 30 minutes.

With beef prices continuing to skyrocket and a strong shift towards poultry proteins, getting creative with the way you cook chicken opens up fun possibilites in the kitchen. If you're pressed for time, baked chicken thighs are a great way to go. Our Italian baked chicken thighs recipe is easy and yet packed full of flavor, and may soon become the highlight of weeknight meals.

Technically, you could just chop the herbs and fold them right into the batter, just know that they won't keep their bright pretty color once they're baked,

If you're considering starting a kitchen herb garden, choose shade-loving herbs like French parsley, which can thrive in less sunlight.