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Epicurious
Cookbooks

House Herbs

CREATED TWENTY YEARS AGO by Pasta & Co founder Marcella Rosene, this unique blend of dried herbs is exceptionally versatile.

Cooks' Note

If you don't want to make a full cup of herbs, just reduce the quantity. To make 3 1/4 tablespoons House Herbs, combine 1 1/2 teaspoons rosemary, 1 tablespoon oregano, 1 tablespoon basil, a pinch of allspice, 3/4 teaspoon marjoram, 1 teaspoon thyme, 1/4 teaspoon white pepper, and 1/2 teaspoon black pepper.

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Crispy. Golden. Fluffy. Bubbe would approve.
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Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Mascarpone Cheesecake
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Classic French Bouillabaisse With Rouille
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Key Lime Pie Thumbprint Cookies
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.