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These lamb chops get their kick from two flavorful marinades, a butter-basting session on the grill, and a shower of spices during their rest.
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Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?
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You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.
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This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.
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From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.
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Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
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You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.
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This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.
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Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
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You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.
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First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
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Feel free to play with different herbs in the chimichurri recipe—that’s what Michael and Patrick Sheerin (brothers and co-chefs at Trenchermen, Chicago) have always done: “When we were younger, our mom would buy lots of herbs, but she’d never use them,” says Michael. “So we’d just blend them with garlic, oil, and vinegar.”
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A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.
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Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.
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Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.
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Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.
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Vegan
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With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.
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These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.
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Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
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A great way to make use of a glut of summer herbs, this mix suits any grilled meat.