Fresh Chervil

Fresh chervil is a delicate herb with a mild anise-like flavor and a hint of parsley. Its feathery green leaves add a fresh, aromatic touch to dishes.

Notes

Chervil is best used fresh as it loses much of its flavor when dried. Add it towards the end of cooking to preserve its delicate taste.

Uses

Garnishing soups and salads
Enhancing fish dishes
Adding to omelets and quiches
Incorporating into herb blends like fines herbes
Flavoring creamy sauces and dressings

Replacements

Crab Legs

Succulent and sweet, these crab legs are a luxurious treat, boasting tender meat that practically melts in your mouth. Their delicate briny essence is a hallmark of coastal cuisine.

Salt Cod (Bacalao)

Salt cod, known as bacalao, is a staple in many European and Latin American cuisines, particularly in Portugal, Spain, and Italy. This fish is typically dried and salted to preserve it, a method that dates back to ancient times when refrigeration was unavailable. Salt cod has a robust, briny flavor that is both savory and slightly fishy, with a firm and flaky texture when properly rehydrated and cooked. Its distinctive taste can enhance dishes with depth and complexity. In cooking, salt cod must be thoroughly desalted through soaking to reduce its saltiness, and it performs well in stews, soups, and bakes, where its texture holds up well while infusing the dish with flavor.

Recipes to try

Tangerine Ginger Sticky Chicken Drumsticks

Sweet and tangy tangerine glaze clings to juicy chicken drumsticks, kissed with a hint of zesty ginger for a flavor explosion.

Sweet Italian Sausage and Broccoli Rabe Orecchiette

Tender orecchiette pasta twirled with sweet Italian sausage and bitter broccoli rabe in a simple, savory sauce that's pure comfort in every bite.