I’m all for breaking 支配するs but there are some kitchen habits I stick to.
A word on herbs?
One way of building flavour in cooking is by the clever use of herbs. The に引き続いて 名簿(に載せる)/表(にあげる)s suggestions for which herbs work best with which foods. Remember that if you’re using 乾燥した,日照りのd herbs, you need only about a third of the 量 of fresh as the flavour is more 激しい
Basil: Tomatoes, vegetables, salad, pasta, chicken, lamb, pork.
Bay leaves:? Soups, pasta sauces, fish, beef casseroles.
Chervil:?Fish, chicken.
Chives: Eggs, sauces, salad, potatoes, lentils, chicken.
Coriander: Tomatoes, vegetables, beans, chicken
Dill: Eggs, vegetables, fish, 貝類と甲殻類, chicken, pork.
Fenugreek leaves:?Indian dishes, chicken, pork, vegetables, sausages.
Marjoram: Tomatoes, soups, beans, stuffings, chicken, lamb, beef.
造幣局:?Sauces, coulis, 甘い dishes, beans, chicken, pork, lamb.
Oregano: Soups, tomatoes, beans, ham salad, pork, beef.
Parsley:?Eggs, beans, potatoes, 貝類と甲殻類, fish, chicken, pork, lamb, beef.
Rosemary: Potatoes, squashes and other vegetables, stuffings, chicken, lamb, beef.
下落する: Veg, pasta, gnocchi, stuffings, pork sausages, beef.
Savory: Squash, peas, salads, chicken, turkey, lamb.
Tarragon: Eggs, veg, salads, beans, fish, chicken.
Thyme: Eggs, soups, potatoes, stuffings, casseroles, chicken, pork, sausages, lamb, beef.