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: Gina Marie Miraglia Eriquez
Author: Christophe Beaufront
Author: April Bloomfield
These elegant truffles make a special gift. The creamy chocolate mint center melts in your mouth.
Author: Land O'Lakes
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: 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: Madhur Jaffrey
Author: May S. Bsisu
Author: Jonathan Burrows
Author: Marc Forgione
Author: Brini Maxwell
Author: Susan Feniger
Author: Amber Levinson
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: Chris Schlesinger
Author: Mindy Segal
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that's your thing.
Author: Rick Martinez
A little extra time is needed for these individual mint delights, but everyone will praise the results.
Author: Land O'Lakes
Author: Marlena Spieler