At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.
Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile...
Author: Andy Baraghani
Author: Lynda Hotch Balslev
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Author: Meredith Deeds
Author: Fran McCullough
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that...
Author: Mindy Hermann, RDN
Author: Ellen Slaby
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Wendy Giman
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Nancy Oakes
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Author: Lauren Beal
Author: John Phillips
Author: Janet Fletcher
Author: Alexis Touchet
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
This is a great salad to make when you have leftover grilled salmon.
Author: Mark Bittman
After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected...
Author: Kay Chun
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
The slow cooker doesn't have to be for all-day projects. This simple dessert is easy to assemble right before a dinner party, and the tender, boozy peaches will be ready to serve by the time you're ready...
Author: Anna Stockwell
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot of it.
Author: Andy Baraghani
Author: Dorie Greenspan