Author: Amy Finley
Author: Melissa Clark
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...
Author: Andy Baraghani
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,...
Author: Mindy Fox
Author: Joyce Goldstein
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them...
Author: Maggie Ruggiero
Author: B. Smith
Author: Elizabeth Johnson
Author: Melissa Clark
Author: Meredith Deeds
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of...
Author: Ian Knauer
Author: Carol Rock
Author: Rochelle Palermo
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado...
Author: Gabi Moskowitz
Author: Julia Turshen
Author: Maura Chamberlain