Author: Jennifer Parisi
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are...
Author: Katherine Sacks
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy,...
Author: Anna Stockwell
Author: Damon Lee Fowler
This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.
Author: Andrea Bemis
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Author: Nancy Oakes
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.
Author: Lynda Hotch Balslev
The slow cooker doesn't have to be for all-day projects. This simple dessert is easy to assemble right before a dinner party, and the tender, boozy peaches will be ready to serve by the time you're ready...
Author: Anna Stockwell
I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt...
Author: Patricia Heaton
Author: Nils Bernstein
Author: Meryl Rothstein
Author: Colin Cowie
Author: Rose Pascale
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
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 of it.
Author: Andy Baraghani
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Author: Andy Baraghani
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled...
Author: Carla Lalli Music
Author: Paul Grimes
Author: Barbara Kafka