Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
Author: Wendy Giman
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Judith Fertig
Author: Deborah Madison
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
Author: Kimberly Diamondidis
Author: Fran McCullough
Author: Nicholas Puniello
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Catherine McCord
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Al Herron
Author: Heather Prudhon
Author: Jane Bronk-Gorman
Author: Bon Appétit Test Kitchen
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle;...
Author: Andy Baraghani
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit...
Author: Anna Stockwell
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Lauren Beal
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani