Just like wines, herbs just seem to pair nest with certain things. Here is a good list to have when you are facing the pantry and trying to figure out what to eat!

Sage: Goes well with green & lima beans, onions, stuffing, corn bread or biscuits, tomatoes, and wintry soups & stews

Rosemary: Stuffing, peas, potatoes, mushrooms, gravies, cheese breads & bisuits

Garlic: In my book, pretty much everything! Soups, vegetables, butters, cheeses, biscuits...

Oregano: Sauces, tomatoes, potatoes, breads & biscuits, butters, cheeses

Cumin: Cilis, stews, beans, rice, pilafs, butters

Dill: Cucumbers, pickles, potatoes, cream sauces, green beans, salads, pastas, cabbage, cauliflower, carrots

Basil: stews, soups, salads, sauces, pestos, tomatoes, potatoes, breads, butters, vinegrettes, vinegars

Curry powder: Soups, stews, salads, rice dishes, couscous dishes, potatoes, cheeses, butters

Paprika: Sauces, soups, eggs (deviled or otherwise), butters, breads, or to pretty up a veggie or rice dish post-cook

Thyme: Onions, sauces, soups, salads, tomatoes, peas, beans, butters