Whenever we get a bucket of lemon verbena from Bill Dow, former doctor and for thirty years now a farmer on his Ayrshire Farm, its powerful scent takes over the kitchen and has me woozy trying to come up with different ways of using it. It’s one of those delicious aromatic herbs like winter savory, lavender, and rau ram (Vietnamese cilantro)—intoxicating when held in a big fresh bunch but tough to take as the main flavor in a meal. Lemon verbena goes well with summer fruits like watermelon and peaches, adds a mystery flavor when stuffed inside a roast chicken, and makes a fine sherbet. It’s easy to grow, and if you find yourself with a bumper crop on the eve of the first frost, it is simple to preserve it by grinding the leaves along with some white sugar in a food processor until it combines into aromatic, bright green sand. The sugar will last perfectly for months in the freezer and can be used to flavor drinks, ice creams, custards, and fruit compotes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.