Basil

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

The key is to add the basil at the very end instead of blending everything all at once.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

An herb-laced riff on aglio e olio, quick and easy.

Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

This chopped pesto requires nothing more than a cutting board and a knife.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.