Basil

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

This savory infused oil is about to open up your salad world.

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.

Add ‘em by the handful, not by the pinch.

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

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

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

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

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

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

Do you really need to blanch the basil? Toast the nuts? Grate the garlic? Here’s the deal.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.

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

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.

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

There’s so much more you can do with your farmers’ market basil than making pesto!

You know you’re one of those people.

For this dinner-served-cold recipe, sear beef tenderloin on the grill, and then toss with juicy tomatoes and cucumbers.

The jagged, irregular chunks of fruit in this salad recipe make it clear that something unexpected is about to happen.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

The no-cook sauce that will never let you down.