Mint

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one.

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

A soothing green tea toddy you can drink on its own–or spike with mezcal.

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This limeade is addictive and will make your mouth pucker.

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

Well, that depends. Are they hardy? Are they tender? And how lazy are you?

There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

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