Basil

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

Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.

They're delicious, and you should be cooking with them.

The recipe that might make you ditch tomato sauce for the rest of your pizza life.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

This chopped pesto requires nothing more than a cutting board and a knife.

This basil-infused puréed watermelon punch will go fast, trust us!

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

Here's how to buy, store, and cook with basil, in season in August.

A gallon-size zip-top bag is the perfect vessel for storing the base while it chills.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.