Thank you for purchasing the Provence spice collection, one of our collaborations with the Spice House! Now it's time to get cooking. Here are some of our favorite ways to use these spices.
ATK x The Spice House: Provence Collection
Herbes de Provence
To add spice and heady fragrance to this rustic Provençal specialty, we added red pepper flakes, a bay leaf, and herbes de Provence.
BRAISED CHICKEN WITH HERBES DE PROVENCE AND LEMON
This well-seasoned, juicy braised chicken delivers succulent meat and a rich, velvety sauce.
BRAISED ASPARAGUS WITH SHERRY VINEGAR AND MARJORAM
Marjoram adds delicate flavor and braising produces asparagus with tender, silky texture and sweet, nutty flavor.
GRILLED WHOLE TROUT WITH MARJORAM AND LEMON
Using a combination of honey and mayonnaise helps the trout brown but doesn't overwhelm the delicate herb flavor.
Our favorite commercially produced sweet vermouths have hints of sage and thyme. We made our own with the same flavor profile.
SLOW-COOKER COQ AU VIN WITH WHITE WINE
Dried thyme adds depth to a slow-cooker version of the dish Julia Child put on the American food map in the early 1960s.
BOILED CARROTS WITH FENNEL SEEDS AND CITRUS
In this easy but surprisingly delicious side dish, fennel seeds and citrus balance the carrots' natural sweetness.
Fennel seeds' subtle flavor pairs perfectly with pistachios' for an unusual in this delicious cookie recipe.
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