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Epicurious
Cookbooks

House Herbs

CREATED TWENTY YEARS AGO by Pasta & Co founder Marcella Rosene, this unique blend of dried herbs is exceptionally versatile.

Cooks' Note

If you don't want to make a full cup of herbs, just reduce the quantity. To make 3 1/4 tablespoons House Herbs, combine 1 1/2 teaspoons rosemary, 1 tablespoon oregano, 1 tablespoon basil, a pinch of allspice, 3/4 teaspoon marjoram, 1 teaspoon thyme, 1/4 teaspoon white pepper, and 1/2 teaspoon black pepper.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Heavenly Halva Cake
Serve a thick slice for breakfast or an afternoon pick-me-up.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.