Cooking With Herbs
Grilled Halibut with Herb Pistou and Walnut Butter
Zesty nut butter and bright herb sauce are the perfect accompaniments for meaty halibut.
Artichokes with Smoked-Herb Mayonnaise
"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.
Grilled Scallops over Mixed-Green and Herb Salad
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.
Herb-and-Cheese-Filled Chicken Thighs
Wine Pairing Suggestion: Joe Bastianich suggests a not-too-heavy, rustic red from Sicily's Valle dell'Acate for this cheesy stuffed chicken.
In this play on the classic Italian salad, Grace Parisi kneads basil pesto into ground beef before grilling, then tops the burgers with mozzarella, sliced tomatoes and even more pesto.
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.
Herb Frittatas with Minty Tomato Salad
These frittatas are so thin and light, they're almost like crêpes. Alain Coumont serves them with juicy tomatoes tossed with mint, but nearly any summer salad would work.
Hanger Steak with Herb-Nut Salsa
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.
Halibut and Corn Hobo Packs with Herbed Butter
Chives and tarragon are fantastic with both corn and fish. Here, Grace Parisi folds the herbs into softened butter and grills them with a mix of corn and halibutin a foil hobo pack.
Herbed Zucchini Feta Fritters
"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."
Oven Fries with Herbs and Pecorino
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.
Zucchini Linguine with Herbs
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.
Spaghettini with Arugula, Pancetta, Herbs and Eggs
In this version of spaghetti carbonara, Andrew Zimmern adds fresh herbs and peppery arugula, and fries eggs in nutty browned butter before tossing with pasta.
Skillet-Roasted Lamb Loins with Herbs
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.
Herb-and-Endive Salad with Creamy Lime Dressing
Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
Rare Roast Beef with Fresh Herbs and Basil Oil
Adapted from a recipe in author Patricia Wells's latest cookbook, Salad as a Meal, this rosy roast beef with basil oil seems decadent but contains only two grams of saturated fat per serving.
Herb-Butter Roast Chicken with Tuscan-Style Bread Salad
This homey bread salad smartly includes seared chicken livers and wing meat, which bring all the flavors of the dish together.
Braised Lamb with Herb-Scented Jus
This tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
Spicy Herb Salt
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).
Three-Cheese-and-Herb Frittata Sandwiches
Adding parsley, chives and cheese creates a fresh-tasting, creamy frittata that is terrific warm, at room temperature or chilled.
Sautéed Chicken Breasts with Salsa Verde
In Italy, piquant salsa verde often accompanies poached chicken or fish and boiled meat. The tangy green sauce is also delicious on sautéed and grilled foods.
Short Rib Banh Mi with Quick Pickles and Fresh Herbs
These Vietnamese-inspired sandwiches are a clever and tasty way to use leftover beef stew.
Linguine with Tuna, Walnuts, Lemon, and Herbs
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.
Roasted Mushrooms and Shallots with Fresh Herbs
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.