"You can 'turn' the artichokes, but that's a bit fancy and laborious," says Richard Blais about the chef technique of trimming the hearts down. It's much easier to serve the steamed artichokes whole; their nutty flavor is especially delicious with the smoky, herb-flecked mayonnaise.
A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops. Mix and match the herbs to your liking; you could even use all parsley if you prefer. Just make sure you have a total of two cups.
This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of including more herbs than grain. Grace Parisi adds both parsley and lovage, which has a light, bright flavor similar to celery leaves.
Naomi Pomeroy, an F&W Best New Chef 2009, regards eco-activist Alice Waters as "the center of the vegetable-driven universe." Pomeroy serves her version of the salsa verde in Waters's 1996 book Chez Panisse Vegetables, adding toasted hazelnuts and doubling the herbs. The salsa is a vibrant addition to simple grilled hanger steak.
"When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were still hot,"says Didem Senol. "When I started cooking, I decided to work on my childhood recipe. I added herbs and feta and reduced the amount of flour to make them fluffier."
Made with starchy baking potatoes—flavored with garlic, fresh herbs and Pecorino Romano cheese—and tossed with just a little extra-virgin olive oil, these fries emerge from the oven crisp and delicious.
Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She tosses them all in a buttery sauce with lemon, thyme and tarragon and finishes the dish with pecorino cheese.
Cathal Armstrong's family always celebrated the end of Lent with lamb, and preparing the meal became an all-day event that left the adults "snoring on the couch." Cathal's preparation for lamb nowadays isn't exhausting at all: He rubs the loins with herbs, garlic and shallots, then ties them up, sears them and finishes them in the oven. The result is succulent, delicately flavored meat.
The flavor of sturdy herbs like thyme and rosemary is too strong for pesto, but it works beautifully in a seasoning salt. The mildly spicy salt is delicious rubbed over big cuts of meat like leg of lamb or thick steaks, but it's also terrific sprinkled on buttered bread or corn on the cob. (Tip: Try it with butter that's been mashed with the Garlic Confit).
Keep tuna on hand for quick, last-minute pasta sauces. Lemon zest, lemon juice, and tons of fresh herbs brighten this one. Though Italian cooks stick to canned tuna for this kind of sauce, you might try it with fresh tuna steaks, seared and sliced.
For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint and parsley. The mushrooms are thought to ease flu symptoms, while the shallots and herbs help with congestion and coughs.