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basil
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Cooking
Sweet basil just can't do it justice.
Kate Kassin
Cooking
Food director Chris Morocco swears by this trick.
Antara Sinha
Cooking
Basil's name comes from royal stock. Or it might be named after a monster! Herb words are weird.
Sam Dean
Cooking
This serrano-spiked sauce does everything classic pesto can do, only zestier.
Jesse Szewczyk
Cooking
Here's how to buy, store, and cook with basil, in season in August.
Rochelle Bilow
Cooking
Like pesto, this Peruvian green sauce is low in effort and high in reward.
Alexis Montoya
Cooking
Do you really need to blanch the basil? Toast the nuts? Grate the garlic? Here’s the deal.
Alex Beggs
Cooking
Sorry, no leftovers here.
Adam Rapoport
Cooking
It's so easy, I'm almost embarrassed to share.
Carey Polis
Cooking
No martini glasses or shaking required.
Li Goldstein
Cooking
Pesto Trapanese is all I want to eat this September.
Adam Rapoport
Cooking
techniques
We love this simple, no-fuss sauce—but when it comes to whipping up a pesto, are you making any of these common mistakes?
Rochelle Bilow
Cooking
When you've got too many herbs, there's one quick solution: homemade pesto!
Danielle Walsh
Cooking
Go beyond backyard mint this summer. For a garden that reads like a restaurant menu, try these six chef-approved plants.
Sari Lehrer
techniques
Eight ways to transform fresh herbs from mere garnishes into main attractions
Bon Appétit
techniques
From chervil and chives to tarragon and mint, a primer on the most flavorful little leaves you'll eat all summer
Meryl Rothstein
techniques
Never buy another bottle of musty "Italian Seasoning" again.
Alison Roman
Cooking
PSA: You don't need pricey pine nuts or even basil to make everyone's favorite green sauce. Here's how to make pesto out of whatever you've got lying around.
Amiel Stanek
Cooking
Cooking
Well, that depends. Are they hardy? Are they tender? And how lazy are you?
Alex Delany
techniques
If you're like us, your window box is overflowing with more herbs than you can possibly use. The solution? Lay them out to dry
Alison Roman
techniques
Some herbs don't need a trimming: You can (and should) eat the whole things, from flowers to roots--and everything in between
Bon Appétit
Cooking
Springy ramen noodles and a vegetable-packed miso pesto have us itching for pasta night.
Andy Baraghani