Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez
Author: Marc Forgione
These elegant truffles make a special gift. The creamy chocolate mint center melts in your mouth.
Author: Land O'Lakes
Author: Mindy Segal
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Author: Susan Feniger
Author: Madhur Jaffrey
Author: April Bloomfield
Author: Jonathan Burrows
Author: Brini Maxwell
Author: Christophe Beaufront
This non-traditional larb recipe may not be vegetarian-there's still fish sauce-but it puts the focus on nutty cauliflower, making it very vegetable driven.
Author: James Syhabout
Author: May S. Bsisu
Author: Anna Stockwell
There's no better way to eat summer tomatoes than tossed with lemon juice and fresh herbs to intensify their flavor.
Author: Maggie Ruggiero
Author: Marlena Spieler
Author: Amber Levinson
This roast recipe creates succulent lamb, perfect for the Easter weekend.
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
Author: Chris Schlesinger