Herbs & Spices

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to a new spot as needed and keep going.

Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.

This picnic-ready sandwich is basically a salad between two slices of bread. With an herby yogurt smear, tons of feel-good sprouts, and buttery avocado, it has major California vibes.

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

Molasses, pomegranate juice, and apricot jam lend a deliciously sweet-tart, barbecue sauce–like glaze to this summertime grilling staple.

Stir fresh basil and thyme into softened butter, and your grilled corn will taste even sweeter and more aromatic.

Tossing the tomatoes with lemon juice and fresh herbs intensifies their flavor.

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.

Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

Crispy tostadas are piled with a refreshing crab salad, seasoned with Old Bay, fresh mint, jalapeño, and lime.

No ice cream machine needed for this boozy summer treat.

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

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

To keep shrimp tender, don’t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out.

Squid loves the grill, getting crispy-charred along the edges and tender in the middle. For even more punch, pair it with smoky bell peppers and a lemony herb salad.

Adding an entire lemon—skin, pith, and flesh—to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.