Savory

Looking for dried and fresh savory recipes? Allrecipes has more than 40 trusted recipes using winter or summer savory, complete with ratings, reviews and cooking tips.

Staff Picks

Summer Savory Bruschetta Topping

Rating: Unrated
1
My own recipe, a summertime tradition with all home-grown ingredients. No onions, but uses a couple of herbs not found in a traditional bruschetta. Dicing the tomatoes is the time-consuming part. It is a major hit with friends and family! Serve on toasted Tuscan bread slices or crackers.

Vegetarian Cassoulet

Rating: Unrated
44
This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours.

Crab Stuffed Mushrooms

Rating: Unrated
233
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

Pasta and Herbs

Rating: Unrated
69
This is a very good substitute for your regular potatoes or rice when you serve any kind of meat. Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world.

Lemon Caper Butter Sauce

Rating: Unrated
43
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
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White Bean Soup

Rating: Unrated
47
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Turkey Brine

Rating: Unrated
964
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Italian Seasoning I

Rating: Unrated
53
Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!

Herbs de Provence

Rating: Unrated
40
This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

All-Purpose No-Salt Seasoning Mix

Rating: Unrated
6
I got this recipe from my mother-in-law, Helen. I make it up in big batches. It's scrumptious on most everything, I use it often, and I make it for teacher gifts also.

Roasted White Asparagus with Herbes de Provence

Rating: Unrated
6
White asparagus roasted with herbes de Provence. Nice accompaniment to your favorite French Dish.

Musaka

Rating: Unrated
51
I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.

Inspiration and Ideas

Fougasse

Rating: Unrated
23
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.

Oxtail Soup I

Rating: Unrated
7

A hearty, full-bodied soup - somewhat different than most oxtail soups.