Thyme

Herb lore reaches back into ancient history. Early poets, physicians, scholars and peasants alike wrote, talked and sang about the wonderful properties of a wide variety of herbs that are still used today. Four of the most beloved are those of song fame: parsley, sage, rosemary and thyme. PARSLEY. One of the oldest and most popular herbs, probably because of its wide availability and its compatibility with most other flavors, parsley was used in ancient Greece to make wreaths, and sprigs were nibbled after meals to cleanse the breath.

Ingrid Croce knocks wood after saying that she's doing fine. She lets out a nervous chuckle, and only half-jokingly adds that she's waiting for everything to go wrong. "I've always thought my name suits me," she said. "Ingrid means daughter, and Croce means cross. I felt like the daughter on the cross for a long time. " The Philadelphia native is the widow of folk rock star Jim Croce, who died in a plane crash in 1973, just as his career was beginning to soar. His death left her truly alone.

DEAR READERS: On May 18, I printed a letter from a young woman who had been invited to a friend's lingerie shower. "Bringing a Blender in Montana" was uncomfortable with the idea of purchasing intimate apparel for the bride-to-be, so I suggested she bring a "high-necked flannel nightgown. " When I asked you readers to offer other gift suggestions, you responded with an avalanche of terrific responses. Thanks to all for your clever suggestions. Read on: DEAR ABBY: One of the most unique bridal-shower gifts I received was a set of pillowcases.

SINCE HIS son was born two years ago, three generations of men in Ernest Jones' family have had a standing Monday lunch date in his Northern Liberties kitchen. It's a way for Jones to spend quality time with his father, Joseph Jones, and son, Ernest Jr., while doing something he loves - cooking. "When somebody enjoys what you made, it's a gratification that goes way beyond the hours you spent preparing" it, said Jones who gravitated to the kitchen as a youngster. His mother is an expert at fried chicken, beef stew and fish and grits.

Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced    tomatoes 2 cups kale, ribs removed,    and coarsely chopped Two cubes of chicken        bouillon, or more to taste 1 can (15.5 ounces)    cannellini beans, with    liquid Grated Parmesan cheese,    for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.

Cooks often run across recipes that call for such ingredients as Italian seasoning or Cajun spice. These are nothing more than pre-packaged spice or herb mixtures. Spice and herb blends are quite common in many cuisines. When you buy most commercial chili powders, for example, you're buying chili powder mixed with other spices. Actually, you can make your own blends easily. Not only do you save some money, but you can alter the ingredient amounts to suit your taste. Simply use a bowl and wooden spoon to combine seasonings listed below in proportionately larger quantities.

Fresh shrimp in a light Provençal sauce is one of celebrity chef Jacques Pepin's creations I tasted on a cruise. With a restaurant named after him on the Oceania Marina, he told me that he wanted to serve bistro-style food. "I like to return to classic French-bistro style food that is hard to find now, simple good food, made from fresh ingredients. " All you need is a little rice to go with his one-pot recipe. San Marzano tomatoes are Jacque's first choice in this recipe, but plum tomatoes work well.

Nothing makes me happier than an assortment of antipasto dishes eaten as a meal. Some of my favorite dishes are cannellini bean salad, roasted red peppers, greens (usually escarole, with garlic and lemon), and grilled mushrooms. And then when these are served with fresh mozzarella cheese, some dried tomatoes, intensely flavored black olives and toasted bread, I think I am dining in heaven. There are quite a few elements in this menu for the cook to contend with, but a few, or all, of the recipes can be made ahead, and they are all very easy to prepare.

The "Jamaican Jerk" is not the latest dance craze but a way of marinating, seasoning and barbecuing food in Jamaica. Now you can entertain with this style of barbecuing and use the microwave oven instead of the grill. Works well when time is short, or it happens to be raining. We've called for the real Jamaican hot sauce in this dish. We feel that our version of Jerk sauce comes closest to what we've tasted. Serve over Spicy Rice. If the meal is cooked in the microwave, the rice should be cooked first and the chicken should be cooked during the standing time of the rice.

When Jose Garces opened Garces Trading Company in 2009, the branding opportunities were endless. Garces coffee! Garces honey! Garces macarons! Now, through a partnership with chocolatier Chris Curtin of Éclat, we get cocoa with a touch of Iron Chef. The milk chocolate with warming mole amarillo is a natural pairing, while others, such as porcini, thyme, and white chocolate, are less intuitive but still intriguing.   - Ashley Primis Garces Trading Company chocolate bars, $8 at Garces Trading Company and online, 1111 Locust St., 215-574-1099, garcestradingcompany.com