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videos how to chop herbs
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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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4.0
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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.
Vegan
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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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Quick
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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!
3.4
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You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.
4.0
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Articles
(53)
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
When it feels like you're drowning in herbs, make this handy condiment.
Christina Chaey
Cooking
And it's a righteous excuse to use all those aging herbs in your fridge.
Alex Delany
Videos
(217)
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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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Try this Lamb Chop dinner that is both very easy to make and super delicious!
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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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Bon Appétit's own Brad Leone is back with another episode of It's Alive, this time demonstrating how to make flavor-packed bone broth. Grab your biggest stock pot and get ready, because when there's no more meat on the bone the fun is just beginning with this simple but versatile recipe.
Read more: A Simple Way to Make Nourishing Bone Broth
Read more: A Simple Way to Make Nourishing Bone Broth
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We show you how to make herbed cauliflower rice.