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Herbs and Spices

A Note From Angela Packard

Herbs and spices have been on this planet well before the first century and documented as far back as biblical days. Used for gifts, medicine, trade, health, preservation and seasoning food, herbs and spices have shaped cultures culinary tastes and trends. It is our differences from around the world that have allowed us to better understand, appreciate and enjoy the wonderful uses of herbs and spices today.
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Angela Packard

@sweetisthespice

Chicago, IL

Owner and founder of Sweet Is The Spice, Inc. Mantra: the mantra to, "Eat Sustainably, Live Re-Purposefully and Create Easily."

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Did ya catch my newest video tutorial on How-to Preserve and Freeze Fresh Herbs in Olive Oil? This…

Olive Oil Preserved Herbs

Did ya catch my newest video tutorial on How-to Preserve and Freeze Fresh Herbs in Olive Oil? This simple method for preserving your fresh summer herbs is a really great way to keep the fresh flavors of your seasonal garden or the local farmers market – all throughout the fall and winter. When thawed or just heated right up from frozen, these frozen cubes work great in stews, sautés, soups, roasts and more. 
Did ya catch my newest video tutorial on How-to Preserve and… read more>
Recipe Original Source
Easiest ever garlic compound butter! Start with room temperature butter - then mix, mold, chill and…

Herb And Garlic Compound Butter

Easiest ever garlic compound butter! Start with room temperature butter - then mix, mold, chill and spread on ANYTHING! Toast, chicken, steak, sandwiches, etc. It’s the quickest way to add garlic butter goodness!
Easiest ever garlic compound butter! Start with room temperature… read more>
Recipe Original Source
In celebration of strawberry season AND my upcoming birthday, I made these individual Strawberry…

Strawberry Shortcakes With Lemongrass And Basil Whipped Cream

In celebration of strawberry season AND my upcoming birthday, I made these individual Strawberry Shortcakes with Lemongrass-Basil Whipped Cream.
In celebration of strawberry season AND my upcoming birthday, I… read more>

A Note From Angela Packard

By gently heating both the lemongrass and basil in cream and then allowing to sit overnight in the fridge, brings out the essence of these herbs. The solids get removed and then whipped up into fluffy deliciousness. A great way to compliment this dessert without "heavy" flavors.
Recipe Original Source
Try using Pernod Classic in your recipes this summer. Marinated Grilled Shrimp Skewers with Pernod…

Grilled Shrimp With Herbs And Lemon Aioli

Try using Pernod Classic in your recipes this summer. Marinated Grilled Shrimp Skewers with Pernod and Fresh Herbs.
Try using Pernod Classic in your recipes this summer. Marinated… read more>

A Note From Angela Packard

Marjoram, rosemary and thyme, oh my! Marinading your proteins are a great idea for infusing herbs and spices into your meats and fish with some subtleness. If you're looking for an herb or spice to be a little more prominent, add it after cooking.
Recipe Original Source
Getting back into the swing of things after an amazing holiday weekend with a new recipe for Pesto…

Pesto Zucchini Noodles With Shrimp

Getting back into the swing of things after an amazing holiday weekend with a new recipe for Pesto Zucchini Noodles with Shrimp!
Getting back into the swing of things after an amazing holiday… read more>

A Note From Angela Packard

Forgo the carb-load and try this classic basil pesto with zucchini noodles instead. For you pasta lovers (me included,) you won't miss the carbs at all and walk away from the table feeling light yet full.
Recipe Original Source
Tomato #soup with flourless potato waffles. It was perfect for our Saturday dinner.

Flour-less Potato Waffles

Tomato #soup with flourless potato waffles. It was perfect for our Saturday dinner.
Tomato #soup with flourless potato waffles. It was perfect for… read more>

A Note From Angela Packard

These waffles are certainly versatile. With a mixture of parsley, rosemary and black pepper the possibilities are endless!
Recipe Original Source
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It's ready!! Late Summer Blueberries are topped with an Oat Lemon-Thyme Cornmeal Crust. Served with…

Blueberry Lemon Thyme Cornmeal Crisp

It's ready!! Late Summer Blueberries are topped with an Oat Lemon-Thyme Cornmeal Crust. Served with vanilla bean ice cream to take this crisp over the top! Brought to you by? and local farmers, this is my favorite crisp y'all. It's so easy to make too!! It's Profile Linked? Y'all have a fabulous looong weekend and enjoy these last weeks of Summertime! What's on your to make list this weekend ❤️ Traci _______________. #vegetarian #recipe #glutenfree #feedfeed @thefeedfeed #organicfood #nongmo #f52grams #foodgawker #buzzfeedfood #yahoofood
It's ready!! Late Summer Blueberries are topped with an Oat… read more>

A Note From Angela Packard

So much goodness in one bowl! Lemon thyme has such a clean, fresh scent and works beautifully as the savory note in this cornmeal crisp. Traci states that the addition of bourbon vanilla bean ice cream would work well in this dessert... I couldn't agree more!
Recipe Original Source
New recipe up on the blog just in time for Cinco De Mayo... Halibut Ceviche! ?????
Tap the link in…

Halibut Ceviche

New recipe up on the blog just in time for Cinco De Mayo... Halibut Ceviche!????? Tap the link in my bio or go to bit.ly/halibutceviche to get the recipe for this simple and amazingly fresh, no-cook dish!??
New recipe up on the blog just in time for Cinco De Mayo… read more>

A Note From Angela Packard

For amazing ceviche, make sure the fish is super fresh. To eliminate the slightest "fishy" smell, try leaving your fish submerged in milk or coconut milk for several hours. Rinse off, then proceed. All of these wonderful flavors of cilantro, jalapeno and lime have me dreaming about my Mexican vacations!
Recipe Original Source
Intrigued?  Me too. It's funny what a little time out of the kitchen does to the old creative…

Spiced Coconut Granola With Apricot Honey

Intrigued? Me too. It's funny what a little time out of the kitchen does to the old creative juices. The recipe was inspired by @thejamlab and @displacedhousewife...(love those ladies.) The rest is my love and admiration for granola. The days of store bought granola are in the past. The base of this recipe is perfect enough for a plethora of flavors and textures, creating versatility and character every time. This one is a little "coconutty," and would go perfectly with coconut milk, on top oatmeal, mixed in yogurt, sprinkled on ice cream, added to smoothie bowls or eaten straight out of the jar...which is exactly what I did today. This is coming to the blog this weekend! P.S.-I used our Sweet & Salty Surrender blend in this recipe. Background: @inkandelmbackdrops
Intrigued? Me too. It's funny what a little time out of the… read more>

A Note From Angela Packard

A perfect, fiber-rich and wholesome granola with flavors of cardamom, ginger and clove.
Recipe Original Source
Even though it's raining and chilly out now, it's  been feeling like Summer around here.  Sooo…

Rosemary Lemonade Popsicles

Even though it's raining and chilly out now, it's been feeling like Summer around here. Sooo Popsicles are on the ready! Also, we're throwing a virtual baby shower for my friend Izzy @shelikes.food on the blog! I hope you'll head over and join us in this celebration! And take some of these delicious pops off my hands
Even though it's raining and chilly out now, it's been feeling… read more>

A Note From Angela Packard

Rosemary is one of my most favorite herbs. To add it to lemonade and turn it into popsicles makes total sense! Why didn't I think of that! ;)
Recipe Original Source