What to make with parsley and thyme

This recipe for mutton broth has been adapted into modern language from the 1881 Household Cyclopedia.

Also needs: lamb, turnip

This anchovy herb salsa verde is different from Mexican salsa verde. It may be a Spanish recipe.

Also needs: anchovies, rosemary, mint

Onion confit can be used to fill quiches or to stir-fry cabbage.

Also needs: bay leaves, butter, onion

Also needs: butter, chives, cayenne pepper, corn

Also needs: lemon, butter, wine, rosemary

This is great served with grilled steak, roast chicken, or vegetable sauté.

Also needs: potatoes, rosemary, basil, oregano

Also needs: clams, celery, onion, bell pepper, garlic, lemon

__notoc__ This recipe was found at Restaurant la Cascade in the Languedoc region of France.

Also needs: onion, ginger, carrots, orange, tomatoes, bay leaves

Also needs: potatoes, milk, onion, carrots, butter, broth or stock, flour

__notoc__ This soup recipe attempts to capture the key elements of traditional Québécois pea soup, which is an historic part of the Cuisine of Quebec.

Also needs: ham, onion, carrots, bay leaves, peas, garlic, olives

Also needs: beef, veal, chicken, onion, leek, carrots, bay leaves

This entire meal cooks up in 4 minutes.

Also needs: salmon, dill, oregano, rosemary, paprika, lemon, wine, butter

Also needs: bell pepper, green onions, onion, chile peppers, flour, baking powder, shrimp, garlic

Also needs: chicken, mushrooms, bacon, onion, garlic, butter, wine, bay leaves, flour

Also needs: beef, onion, flour, worcestershire sauce, marjoram, mustard, bay leaves, broth or stock, beer, puff pastry

Chimichurri is a South American sauce for meats, consisting primarily of oil, vinegar, parsley, red chilli, and herbs.

Also needs: vinegar, onion, garlic, red pepper flakes, oregano, paprika, lemon, bay leaves, coriander, bell pepper

Colonial goose is the name for a surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce.

Also needs: lamb, butter, honey, apricots, onion, breadcrumbs, eggs, carrots, bay leaves, wine

Pot-au-feu is a typical and rustic French dish made of low-cost beef pieces and vegetables. There are many variants in France and other countries.

Also needs: onion, carrots, turnip, celery, leek, cabbage, bouquet garni, bay leaves, cloves, beef

Also needs: veal, chicken, onion, carrots, celery, leek, garlic, bay leaves, tomatoes, tomato paste

Chicken alfredo works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with garlic bread.

Also needs: chicken, cream, flour, onion, oregano, garlic powder, bell pepper, parmesan, lemon, butter, pasta

Also needs: flour, onion, celery, bell pepper, garlic, shrimp, broth or stock, oregano, bay leaves, cayenne pepper, sausage, oysters

Nearly all coq au vin recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta.

Also needs: chicken, carrots, onion, pancetta, pork, mushrooms, garlic, brandy, wine, broth or stock, bay leaves, butter, celery, asafoetida

The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century.

Also needs: butter, veal, ham, bacon, beef, mushrooms, tomatoes, carrots, onion, cloves, turnip, marjoram, flour, broth or stock

Beef and barley stew is a hearty stew that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.

Also needs: beef, onion, potatoes, barley, flour, tomato paste, tomatoes, worcestershire sauce, paprika, marjoram, broth or stock, mushrooms, green beans, garlic, celery, carrots