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This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don’t have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation.
When it comes to summertime freshness, not much beats the taste of a newly picked, vine-ripe tomato, lightly sprinkled with a dash of salt. But while it doesn't take much to make this true fruit -- no, it's not a vegetable, it just goes really well with them -- taste great, the tomato is wonderfully versatile. A number of spices and flavorings only make a great addition to its natural deliciousness.
Every cook worth his or her knives should know which herbs go well with tomatoes. Most of them are very common -- you probably already have a few in your kitchen, or at least a short walk or drive away at your grocery store or farmers market.
10: Pungent Oregano
You've probably tasted oregano in pizza sauce, but any tomato-based sauce tastes wonderful with the addition of this herb. If you pair it with basil, as is the case with many Italian dishes, you won't be disappointed. The two spices combined create a distinctive aroma that noses everywhere know is a prelude of delicious things to come.
Oregano can be used in your cooking either whole or cut up, but it's good to remember that its strong flavor can be weakened with lots of heat, so try to add it toward the end of your cooking.
This herb makes a great addition to a Greek salad -- combine it with cut-up tomatoes, cucumbers, radishes, feta cheese, olive oil, a little basil and lemon juice for an easy meal.
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