Author: Deborah Madison
Author: Victoria Granof
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit...
Author: Anna Stockwell
Author: Michael Psilakis
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.
Author: Melia Marden
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Author: Andrea Albin
Author: Lidia Matticchio Bastianich
Author: Maura Chamberlain
Author: Rocco DiSpirito
Author: Charlie Trotter
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Meryl Rothstein
Author: Lauren Purcell
In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.
Author: Katrina Scott
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Author: Ina Garten
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Author: Kimberly Diamondidis
Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.
Author: Ignacio Mattos
Author: Jennifer Iserloh
Author: Brenda Louch
Author: Joyce Schaul