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videos how to chop herbs
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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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Quick
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Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?
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Easy
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From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.
Quick
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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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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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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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Quick
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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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Recipes
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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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
When it feels like you're drowning in herbs, make this handy condiment.
Christina Chaey
Cooking
Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.
Rochelle Bilow
Videos
(216)
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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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We show you how to make herbed cauliflower rice.
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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