Table of Contents Forums Dictionary Recommended Reading Marketplace Giftshop What I Ate Michael's Blog
Latest Post on Michael's Blog: Fall Television Season 2017 Grid
Cooking For Engineers

Food Dictionary

Go to:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
herbes de Provence
active dry yeast
oat
dry
A blend of dried herbs typical of Provence, used to season meat, poultry and vegetables. Recipes vary but it commonly consists of basil, summer savory, fennel, marjoram, rosemary, thyme, sage, oregano, and lavender.
Username   Password
Login with your CFE Forums Account
About CfE Contact User Agreement Privacy Policy FAQ's In the Press Write for CfE