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Have restaurant style at all times!!! < Back Restaurant Style Ranch Prep Time: 5 Minutes Cook Time: N/A Serves: 2-3 cups Level: Beginner About the Recipe Have restaurant style at all times!!! Ingredients 1 pack of ranch seasoning 1 cup buttermilk 1 table spoon sour cream 1 cup McCORMICK Mayonesa Mayonnaise with lime juice Preparation Put all of the ingredients in a bowl and stir together, and ENJOY!!! Yes, It’s that easy!!! Previous Next

A delicious pie from the Great Depression. A dessert that you can bake from practically nothing! < Back Water Pie Prep Time: 20 minutes Cook Time: 60 minutes Serves: 8 Level: Beginner Ingredients 1 9-inch deep-dish pie crust, unbaked 1 1/2 cups water 4 tablespoons all-purpose flour 1 cup sugar 2 teaspoons vanilla extract 5 tablespoons butter, cut into 5 pieces Preparation Preheat oven to 400° and set empty uncooked pie crust on a baking sheet. 1 - 9-inch deep-dish pie crust, unbaked Pour the 1 1/2 cups of water into the pie crust In a small bowl, stir together the flour and sugar together and sprinkle this mixture evenly over the water in the crust. Don't stir! Drizzle the vanilla over the water in the pie crust. Place the 5 pats of butter on top of the mixture Bake at 400° for 30 minutes. Reduce heat to 375° and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes. Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting. Previous Next

Best tasting, easiest making, rice pudding recipe ever! Who would have guessed that 1 ½ cups of rice could go so far and taste so good! < Back Old Fashioned Rice Pudding Prep Time: 10 minutes Cook Time: 1 hour Serves: 6 Level: Beginner Ingredients 2 medium eggs 2 cups milk (whole is best) 1 ½ cup rice, cooked and cold 1 cup raisins (optional) ½ cup white sugar 1/8 teaspoon salt 1 teaspoon vanilla 1/8 teaspoon nutmeg Preparation Beat eggs until light; add to milk and rice. Add remaining ingredients and pour into 2-quart buttered casserole or baking dish. Bake uncovered in a shallow pan of water for one hour. Serve hot or cold with a sprinkle of nutmeg or cinnamon on top. Previous Next

Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro. I am an amazon affiliate for amazon. This recipe has affiliate links! < Back Taiwanese Beef Noodle Soup Prep Time: 30 Minutes Cook Time: 2 Hours Serves: 10 Level: Beginner About the Recipe Ingredients 3 pounds beef shank (1.4 kg, cut into 2-inch chunks) 2 tablespoons oil A 2-inch piece of ginger (smashed) 6 cloves garlic (smashed) 3 scallions (cut into 2-inch segments) 1 onion (cut into wedges) 1 tomato (cut into wedges) 4 dried chilies (ripped in half) 1 tablespoon tomato paste 2 tablespoons spicy bean paste douban jiang 2 teaspoons sugar 1/2 cup soy sauce 1/2 cup Shaoxing wine 8 cups water (to make the soup broth) 1 Chinese aromatic herb packet (lu bao––do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet) 32 ounces fresh wheat (white) noodles (900g) A small handful of bok choy for each serving Cilantro (finely chopped) Scallions (finely chopped) Pickled mustard greens (to taste, also known as snow vegetable or 雪菜; note this is different from Cantonese haam choy) TO CREATE YOUR OWN SPICE SACHET, TIE UP THE FOLLOWING INGREDIENTS IN CHEESECLOTH: 4 star anise 1 Chinese cinnamon stick 3 bay leaves 1 tablespoon fennel seeds 1 tablespoon cumin seeds 1 teaspoon coriander seeds 2 tablespoons Sichuan peppercorns ¼ teaspoon five spice powder ¼ teaspoon black pepper Preparation WHAT IS TAIWANESE BEEF NOODLE SOUP? First, let’s talk about what Taiwanese Beef Noodle Soup is. It’s delicious. Tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens along with fresh scallions and cilantro. The result is a perfectly orchestrated bowl of spicy, savory, fresh, salty deliciousness. Go on, drool on your keyboard. It happens. A SEEMINGLY COMPLICATED RECIPE… BUT. Despite my love for Taiwanese Beef Noodle Soup and how simple and iconic it is, recipes always seemed incredibly complicated and intimidating to me. Making the broth, figuring out the balance of infinite spices, getting that tender beef…where do you start? It was just one of those foods where, when I wanted it, I went out and paid someone else to make it, or convinced myself that I was actually craving something else. …SIMPLIFIED WITH AN INSTANT POT PRESSURE COOKER Enter the INSTANT POT. We have many friends and Woks of Life readers who have remarked upon the magic capable of the Instant Pot . We also know many who are somewhat quizzical about this trendy kitchen gadget. A friend of mine finally convinced me to buy one, and I thought no better way to test it out than with a traditional pressure cooker performance test: braised beef, specifically…Taiwanese Beef Noodle Soup. Well, long story short, it works! Getting beef to tender perfection for beef noodle soup has been a culinary challenge that has long plagued me. Add the need to make a rich and delicious broth to the equation, and I’m pretty ready to crawl away and boil up a pack of instant ramen instead. We’ve heard stories about what the Instant Pot is capable of doing, but never quite believed in them until making this Taiwanese Beef Noodle Soup. The active time of getting all the ingredients into the Instant Pot breezed by. Add water, close the lid, and walk away. No sweating over whether or not your beef is tenderizing or your soup is boiling down to nothing. When we opened up the lid, the result was a rich, dark broth, and beef shank that practically fell apart when you picked it up with your chopsticks . WHAT YOU NEED TO MAKE THIS SOUP So, I know you’re asking—what’s the right cut of beef for this soup, AND do you need bones to make the broth? If you ask my mom, my dad, and my sister about the best cut of beef for noodle soup, they will undoubtedly tell you to look for a fatty cut of beef chuck. The trouble with beef chuck is that it can be tough to find a piece that’s marbled enough to yield consistently good results. (There was a very heated phone call in the middle of our Chinese grocery store, during which we all debated the merits of various cuts of beef. If only y’all knew the number of family squabbles we’ve endured for this blog…) For me, it’s all about the beef shank. It’s fatty and has the added bonus of delicious tendon shot through it. Problem? It takes a long time to tenderize on the stovetop. At least 3 hours of low simmering! But with an Instant Pot pressure cooker? GET AFTER IT. The best part? NO BONES NEEDED. The nature of this recipe is that the beef infuses the broth with plenty of flavor, and the spices and sauces round it all out. No need for hard-to-find bones. Just saved you an annoying conversation with your local meat department! Our minds are already racing with more ways to make Asian favorites and Chinese classics with the Instant Pot . TAIWANESE BEEF NOODLE SOUP RECIPE INSTRUCTIONS Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities. Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies. Next, add the meat to the pot. Then add the tomato paste, spicy bean paste (AKA doubanjiang), sugar, soy sauce, and Shaoxing wine. Mix thoroughly. Pour 8 cups of water into the instant pot. Add the Chinese aromatic herbs packet (lu bao). The instant pot should be filled to the 10-cup line; it shouldn’t be more than ⅔ of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly. Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the Meat/Stew setting. If you don’t have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3 hours. When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!). Boil some noodles per package instructions. (Note: if you’re feeling up to the challenge, you can also make your own fresh noodles using our Chinese handmade noodle recipe.) And in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender. Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens (also known as snow vegetable or 雪菜; note this is different from the Cantonese variety). Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar. INSTRUCTIONS Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities. Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies. Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly. Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ⅔ of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly. Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the Meat/Stew setting. If you don’t have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours. When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender. Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar. Previous Next

Learning how to pressure can black beans is so easy, and you’ll be glad to have your pantry stocked with easy convenience meals for those busy nights when getting dinner on the table is tough. Once you taste homemade black beans, you’ll never buy store-bought canned beans again. Please note: Posts may contain affiliate links As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. < Back How to pressure can black beans Prep Time: 25 Minutes Cook Time: 1 Hour - 1 Hour and 30 Minutes Serves: Level: Beginner About the Recipe Learning how to pressure can black beans is so easy, and you’ll be glad to have your pantry stocked with easy convenience meals for those busy nights when getting dinner on the table is tough. Once you taste homemade black beans, you’ll never buy store-bought canned beans again. Please note: Posts may contain affiliate links. As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. Ingredients Organic Black Beans – For every quart of beans, you will need about 1 ¼ cups of dry beans. Salt – This is purely optional for taste. It may be omitted if you prefer not to use salt. Preparation How to Prepare Beans for Canning In a large stock pot, soak one part beans to three parts water for 12-48 hours. 24 hours is really ideal as 12 hours isn’t quite enough, and closer to 48 hours tends to give the beans an off flavor. After the beans have soaked, give them a thorough rinse, and fill the stock pot with fresh water just enough to fully cover the beans. Place on a stovetop, and bring to a simmer. Allow the beans to simmer for about 30 minutes so they can finish absorbing all the water they will absorb. This will help you better judge the quantity of beans. The beans will start to soften, but won’t be cooked all the way. This is what you want to see, because they will finish cooking during the canning process. Canning Black Beans (Hot Pack Method) Before continuing, be sure you’ve prepared your beans and supplies as noted above… Place the canning rack in the bottom of the pressure canner, and fill with a few inches of water. Turn the heat on low for your pressure canner. We’re not trying to bring it up to a boil, we just want it to be at a low steam. After beans have been properly prepared, fill quart jars up with HOT beans to about the shoulder leaving room for headspace. Add a teaspoon of salt (if desired) to each jar. (Note: If using pint jars, just adjust your beans and salt by half.) Finish filling the jars with water to completely cover the beans. Use a wooden or plastic utensil to remove any air pockets, and if needed, fill with more water remembering to leave about 1 ½ inches of headspace. Wipe each rim with a clean damp towel to remove any food particles. Double-check the rim with a clean dry finger to check for any nicks in the glass or residual food on the rim. Place the brand new lids on top of each jar and add bands. Tighten each band to fingertip tight (don’t crank them on, just tighten as tight as your fingertips can get them). At this point, your pressure canner should be up to temperature and starting to steam. Carefully lift your jars, one at a time, and place them into the canner. Put your canning lid on and secure it according to the manufacturer’s instructions. With the heat on at medium-high, bring the canner to full steady steam, and let the canner vent steam for 10 minutes. Be sure you know the proper pressure for your elevation. If you live at sea level to 1,000′ elevation you’ll can at 10 psi (pounds of pressure per square inch). Check out this page for making altitude adjustments when canning above an elevation of 1,000′. Place the pressure regulator (or “jiggler”) onto the vent and allow pressure to slowly climb to full pressure. Stabilize the pressure by making small adjustments to the heat until the pressure remains steady at the correct psi. Set your timer for full processing time as soon as the canner has stabilized at full pressure. Process quarts for 90 minutes, and pints for 75 minutes. Once the time is up, turn off the heat and allow the pressure to return down to zero pressure naturally. (This should take about 20 minutes.) Remove the regulator (or jiggler), and set a timer for ten minutes to allow all the steam to escape. Remove the lid carefully (it’s still HOT!) and, using a jar lifter, move the jars to a kitchen towel on a counter where they can cool undisturbed for 12-18 hours. Check seals, remove bands, clean and label jars before putting them into storage. Storing Beans Properly storing your beans will ensure they keep long enough for you to eat through them. If stored correctly, canned beans should last for up to five years, but I like to eat our canned food up within a year because the nutritional value starts to degrade after that time. If you’re fortunate enough to have a large pantry, you can store the canned beans in there. But if you’re short on space, a basement, garage (as long as temperatures don’t get too hot), a root cellar, or even extra space under a bed will all work fine. Be sure to remove the bands after 24 hours. If any of your beans didn’t get a proper seal, move them to the refrigerator and consume them within 48 hours. But if any of your jars had a “false seal” you’ll want the bands off so the lid can come loose and let you know the jar is bad. Likewise, you don’t want to stack jars directly on top of each other. If you need to stack your jars, place a piece of cardboard between each layer, and try to stagger the jars so they’re not directly on top of the jar below. Cooking with Canned Beans The beauty of home-canned beans is that you can use them exactly the same way as a can of beans from the grocery store. Add them to soup, stew, chili… you can even eat them straight from the can without heating them up! Supplies and Ingredients Needed Organic Black Beans – For every quart of beans, you will need about 1 ¼ cups of dry beans. Salt – This is purely optional for taste. It may be omitted if you prefer not to use salt. Jars, Lids, & Bands – Thoroughly wash jars, lids, and bands with hot soapy water, and rinse well. Canning Funnel – This makes ladling your beans into the jars so much cleaner! Pressure Canner – Check all the seals, gaskets, lid, and dial gauges to make sure everything is clean and in good working order. Damp Towel – Make sure this is a freshly cleaned towel so that bacteria is not introduced into the seals of your jars. Wooden or Plastic Jar Scraper – Do not use metal. Metal can damage your jars over time. Jar Lifter – Essential for removing hot jars out of the pressure canner once they’re done! Previous Next

Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash. < Back Squash Spaghetti Prep Time: 5 minutes Cook Time: 40 minutes Serves: 6 Level: Beginner About the Recipe Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash. Ingredients 1 spaghetti squash 2 teaspoons extra-virgin olive oil Sprinkle of salt and pepper Preparation Let’s talk about spaghetti squash for a minute. I’m working on a fun stuffed spaghetti squash recipe for fall. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash. Here are the suggested methods: Baked or microwaved whole Steamed in a pan of water in the oven Sliced into rings and baked Halved lengthwise or crosswise, baked cut-side up or down Sure, all of those options will work, but I have a strong preference for one method. My preferred method reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor. Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down on a baking sheet. There’s a little more to it (see the recipe below), but that’s the gist. Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! This way, the moisture pools on the pan instead of collecting inside the spaghetti squash, and you end up with a perfect built-in bowl that you can load up with toppings. How to Slice Your Spaghetti Squash in Half Spaghetti squash has thick walls, which can be difficult to cut through. You’ll need a sharp chef’s knife and a good cutting board that won’t slip. Pro tip: Place your cutting board on a lightly damp paper towel or kitchen towel to keep it in place. The trick is to create a flat surface so you can slice through the squash safely. Here’s how I do it (see the video below for visuals, and be careful): First, rest the squash horizontally on the cutting board. Hold the squash firmly in place with your non-dominant hand. We’re going to cut off the tip-top and bottom edges, so keep your hand several inches away from where you’ll be slicing. With your dominant hand, use a sharp chef’s knife to cut off the top. Turn the squash around 180 degrees and slice off the bottom, again keeping your hand far away from the knife. Then, turn the squash upright, with the widest end against the non-slip cutting board. This gives us a stable position for slicing. Start at the top and slice downward. Your hands should never be beneath the knife, or in danger’s way. If at any point you are uncomfortable with this technique, stop and ask someone for help. Safety first! More Reasons to Love Spaghetti Squash Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta-carotene, folate and more. It offers a really fun, spaghetti-like texture and built-in bowl shape. Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavors. It goes particularly well with these ingredients: Tomatoes and tomato sauce (marinara) Parmesan or other cheeses Garlic and onions Basil and thyme Bell peppers Carrots Mushrooms Vinegar: balsamic, sherry, red or white wine vinegar How do you like your squash? Here’s the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down. No fuss, no mush, just tender and delicious spaghetti squash! Recipe as written yields 2 baked squash halves (1 squash total); you can easily bake 4 halves (2 squash) at a time on a large baking sheet 1 spaghetti squash 2 teaspoons extra-virgin olive oil Sprinkle of salt and pepper INSTRUCTIONS To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired. NOTES STORAGE SUGGESTIONS: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving. Previous Next

This spice is also known as French Allspice. This spice mix is especially good in soups and stews. < Back Quatre Epices Four Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon (heaping) black peppercorns 2 teaspoons whole cloves 2 teaspoons freshly grated nutmeg 1 teaspoon ground ginger Preparation Grind peppercorns and cloves together in a spice grinder or with a mortar and pestle. Mix all ingredients together and store in an airtight container. Yield 1/8 cup Previous Next

Gotta love a traditional easy breakfast! < Back Grandmas Brown Buttered German Pancakes Recipe Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 8 tablespoons butter 1 cup milk 1 cup flour 6 large eggs 1 tablespoon sugar 1 teaspoon vanilla ¼ teaspoon salt syrup and powdered sugar, or fruit, for serving Preparation Preheat oven to 425 degrees. Place butter in a 9x13 inch pan and place in oven to melt while the oven is preheating. In a blender, combine milk, flour, eggs, sugar, vanilla, and salt. Pulse until smooth. Once butter is melted, pour batter directly into the center of the pan on top of the butter. Carefully transfer pan back to the oven. Bake for 15-25 minutes until puffy and edges are golden brown. Every oven is different, mine finishes at 18 minutes, so make sure you pay attention to how it looks. Cut into sections powdered sugar (or other toppings like syrup, fruit, whipped cream, or cinnamon-sugar) and serve. Previous Next

Once you make your own mustard, you will be hooked! < Back Basic Mustard Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ½ cup yellow mustard powder 3 tablespoons water 5 tablespoons white distilled vinegar 1 teaspoon sugar ¼ teaspoon salt Preparation For mild mustard, combine the water and vinegar and bring to a boil, then mix in the dry ingredients. For hotter mustard, use cold liquids. *Note: For variations, you can substitute different vinegars (like green olive vinegar) or lemon juice in place of the water. Mustard can be any type: mild, regular, or oriental. Add whole or crushed mustard seeds after mixing the original ingredients together. They will absorb a lot of liquid and so you may need to add a little more vinegar. Experiment until you get the flavor and texture you like. Previous Next

I love a good spicy non-salt! < Back Spicy Salt Substitute Prep Time: 5 minutes Cook Time: Serves: Multipe Level: Beginner About the Recipe Ingredients 1 ½ tablespoons savory, crumbled 1 tablespoon dry mustard 2 ½ teaspoon onion powder 1 ½ teaspoon curry powder 1 ¼ teaspoon cumin ½ teaspoon garlic powder Preparation Combine all ingredients and seal in an airtight container. Previous Next

Your grandmas classic carrot cake. < Back Carrot Cake Prep Time: 25 Minutes Cook Time: 45 minutes or until a toothpick comes out clean Serves: Level: Beginner About the Recipe Ingredients 2 cups flour 2 cups sugar 2 teaspoons cinnamon 2 teaspoons salt 3 cups grated carrots (can be frozen) 4 eggs (fresh or dried) 2 teaspoons soda 1 teaspoon baking powder Preparation Mix all ingredients together and pour into a lightly greased 9” x 13” baking pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. When cooled, frost with Cream Cheese frosting

A very subtle, delicate and delicious herb mix. Will add wonderful flavor to any dish. < Back Fines Herbs Seasoning Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: About the Recipe Ingredients 1 tablespoon chopped tarragon 1 tablespoon chopped chervil 1 tablespoon chopped chives 1 tablespoon chopped parsley Preparation Mix ingredients. Yields ¼ cup. Using Fresh Herbs: Add fresh fines herbes at the end of the cooking process to preserve flavor. Using Dried Herbs: Place in a glass jar and seal tightly. Store in a cool, dark place until used. Previous Next