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tipstools videos 2008 04 how to chop herbs
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From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.
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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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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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Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.
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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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A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
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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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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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A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.
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Articles
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techniques
Different herbs require different chopping techniques. Here's how to master three of them.
Bon Appétit
techniques
...is one you've gotta be gentle with. Here's how to clean, store, and chop those lovely leaves
Bon Appétit
Cooking
Having them prepped and ready to go makes all the difference.
Ashley Mason
Cooking
Add ‘em by the handful, not by the pinch.
Sarah Jampel
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
When it feels like you're drowning in herbs, make this handy condiment.
Christina Chaey
Videos
(253)
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Herb oil: a great way to use those excess herbs you've got lying around.
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Produced by Bon Appétit with FarmToFork™ | A blend of spices and FarmToFork™ Tomato Basil Sauce set all the right vibes.
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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Bon Appétit’s Brad Leone is back for episode 64 of It’s Alive, and this time he’s showing you how to sharpen a knife. Brad teaches you how to use a sharpening whetstone and transform your dull knife into a barbershop-ready blade (do not try at home). Tips from an old friend (Bob Kramer!), Gaby tries cosplay, and Chris settles the score: Rambo stropped.
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This no-cook dip is brightened up with fresh lemon zest and juice, crunchy scallions, and avocado.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron.
Read more: 29 Persian Recipes for Holidays and Everyday
Read more: 29 Persian Recipes for Holidays and Everyday