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Nettle Walnut Pesto Crostini

Author: Ryan Hardy

Fresh Herb Platter (Sabzi Khordan)

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...

Author: Louisa Shafia

Mozzarella "S'mores"

Author: Steven Raichlen

Grilled Lobster and Potatoes with Basil Vinaigrette

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying...

Monkfish with Ratatouille

Author: Georgia Downard

Summer Salad with Lemon Dijon Dressing

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

Fresh Corn and Basil Cornbread

Author: Elizabeth Horton de Meza

Gnocchi with Tomato, Basil, and Olives

Author: Lidia Matticchio Bastianich

Seared Calamari with Basil

Author: Lillian Chou

Linguine with Red Bell Peppers and Kalamata Olives

Author: Bon Appétit Test Kitchen

Chicken and Sausage Cacciatore with Grape Tomatoes

Author: Bon Appétit Test Kitchen

Persimmon Salsa

Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

Pineapple, Blackberry, and Basil Smoothie

Try our this nonalcoholic drink recipe made with pineapple and coconut water as a morning smoothie or booze-free nonalcoholic refresher.

Author: Michael Symon

Zita's Salmon with Herb Sauce

Author: Zita Wilensky

Herb Crusted Salmon on Greens

Author: Kristi Parnell

Roasted Pepper and Mozzarella Sandwich with Basil Puree

Home-roasted peppers require a little more effort than the store-bought kind but the flavor is worth it! They can be roasted several days ahead of time...

Lemon Lime Basil Shortbread Cookies

Author: Bon Appétit Test Kitchen

Seafood Spaghetti

Author: Paul Richardson

Big Green Lentil Salad

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.

Author: Heidi Swanson