Herbes de Provence
Herbes de Provence refers to the mixture of thyme, rosemary, summer savory, and bay leaf, often dried and blended. The mixture can also added fresh.
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Herbes de provence | ■■■■■■ |
Herbes de provence is a French term that refers to an assortment of dried herbs said to reflect those . . . Read More | |
Tej patia | ■■■■ |
Tej patia is a Hindi term for bay leaf. Tej patia or bay leaf is a well known leaf all over the world . . . Read More | |
Aigo boulido | ■■■ |
Aigo boulido refers to a garlic soup, a specialty of Provence, that is served with oil over slices of . . . Read More | |
Adobo | ■■■ |
Adobo refers to the generic name for dishes stewed or cooked with its basic ingredients: vinegar, soy . . . Read More | |
Bai gra-waan | ■■■ |
Bai gra-waan is a Thai term meaning "bay leaf ". In the Philippines, it is called laurel and mostly sold . . . Read More | |
Fabada | ■■■ |
Fabada refers to a Filipino food, particularly from Luzon Province made of kidney beans, pork pata (knuckles . . . Read More | |
Rascasse | ■■ |
Rascasse refers to a type of scorpion fish which achieved glory in Provence for its starring role in . . . Read More | |
Sarriette | ■■ |
Sarriette is the French word for "Savory", a Provence herb and aromatic plant related to thyme and mint. . . . Read More | |
Carneiro guisado | ■■ |
Carneiro guisado refers to a Portuguese dish of mutton which is stewed with tomatoes, garlic, bay leaf, . . . Read More | |
Oignon pique | ■■ |
Oignon pique is a French culinary term which literally means pricked onion. It is done by pricking the . . . Read More |