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The Herb Kitchen

The Herb Kitchen

Class Overview
The Herb Kitchen: Six Lessons
Recipes Included in this Class
Milk Street Equipment in this Class

Herbs 101

Video: How to wash, store and preserve herbs (3:04)
Preserving Herbs: Herb oils and salts and drying your own
Milk Street's Seven Favorite Herbs
Dried or Fresh?
Stems and Leaves (1:03)

Herbs as a Main Ingredient

Cooking Video: Baked Persian Herb Omelet (Kuku Sabzi) (5:29)
Stir-Fried Beef with Herbs: Ingredient highlights
Tasting Experiment
Make the recipe: Photo step shots

Using Herbs to Balance Sweet

Introduction: Using herbs to balance sweet
Prove it: French Grated Carrot Salad
Video: Georgian Kidney Bean Salad with Spiced Vinaigrette and Herbs (6:16)
Tasting Experiment
Jasmine Rice Salad with Herbs and Shrimp: Introduction and ingredient highlights
Make the recipe: Photo step shots

Using Herb Pastes to Hydrate and Flavor Starches and Soups

Introduction to using herb pastes to hydrate and flavor starches and soups
Cooking Video: Herb and Pistachio Couscous Salad (4:05)
Peruvian Chicken Soup (Aquadito de Pollo): introduction and ingredient highlights
Make the Recipe: Photo Step Shots

Using Herbs to Season Ground Meat and Lentils

Cooking Video: Turkish Meatballs with Lime Yogurt Sauce (6:05)
Red Lentil and Bulgur Dumplings (Kibbeh): Introduction and ingredient highlights
Make the Recipe: Photo step shots

Using Herbs as Leafy Greens

Introduction to Using Herbs as Leafy Greens
Shaved Zucchini and Herb Salad with Parmesan: Ingredient highlights
Make the recipe: Photo step shots
Prove it: Turkish Red Onion and Parsley Salad with Sumac, two ways

Using Herbs to Make Pastes and Salsas

Quick, bold flavor to elevate meals in minutes
Cilantro-Jalapeno Adobo
Georgian Green Adjika
Senegalese Rof
Italian Rosemary-Almond Salsa Verde

Finished! You're an herb magician

Get more from Milk Street.
The Herb Kitchen Recipe Booklet
The Herb Kitchen Class Booklet

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