A simple frittata is a great way to use up a bounty of summer produce. Shredded squash cooked in butter makes a great addition to the eggs, brightened up with scallions and any fresh herbs you've got on hand.
'herbs' on Serious Eats
I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs.
I planted a ton of basil this year, hoping to use it in a classic tomato-and-mozzarella salad and sprinkled on grilled pizza. But as my basil plants begin to shoot up above the planter's rim, I'm starting to dream big. And for me, that means drinks.
Looking for a way to keep your herbs fresh beyond one recipe? Ball's Fresh Herb Keeper works as well—and often better—than other herb storage options I used.
A few weeks ago I found myself with a bushel of basil—I was in over my head with bunches of the herb and needed to use them up asap. After making the prerequisite pestos, I ventured into pizza and even a basil and lime sorbet, which got me thinking. Those two flavors are perfect summer partners—refreshing and full of flavor—so they can only get better with the addition of a little booze, right?
Creating cocktails is all about experimenting and doing a little digging, especially when we're in between seasons like we are now. Without an abundance of new, exciting fruit and veggies popping up at the market each week, things can start to feel a little humdrum. But your drinks needn't suffer—during times like these, lean on fresh herbs and perhaps a spice or two to jazz up your libations.
Blending herbs with dried chiles restores some of their greener flavors while complimenting their newfound sweetness.The resulting flavor is so many things at once: sweet, herbal, spicy, and almost meaty. It makes for the unique kind of satisfaction that comes from a dish that tastes complete.
This ice cream is light and tart, as any good frozen yogurt should be, but with a deep, floral richness from the honey and a bright, herbaceous finish. The thyme leaves are this frozen yogurt's answer to cookie dough chunks, or chocolate chips—bittersweet and slightly crunchy, they provide a burst of a different and unexpected flavor and texture.
Leftover mint is a killer for me. Unless I'm making some kind of minty ice cream, in which case my technique is use ALL the mint!, I usually have some leftover leaves in the fridge. Mint expires especially quickly; here are some technique-based applications that you can whip up at a moment's notice.
When asked how he is inspired to come up with new drinks, Bourbon and Branch bar manager Ian Scalzo says, "Cookbooks. I look for flavor profiles that I can accomplish with booze, and map it out from there." The drinks almost all use fresh herbs and spices, often in combinations rarely seen outside the kitchen. You'll find these cocktails have a remarkable freshness and fullness of flavor. Best of all, the newest batch of cocktails is perfect for fall, when a little nutmeg in my Porto Flip couldn't be more welcome.
Perhaps more than any other, rosemary is considered the cold weather herb, going with just about everything we eat come fall and winter. When you think about it, rosemary is impressive stuff. It lasts a crazy long time in the fridge (far more than any other herb) and it's the only culinary herb in the Western canon that we infuse into food more than actually eat.
These biscuits easily pull apart into tender, flaky layers. The rosemary and the thyme perfume every bite. There is just a tiny salt kick and when a pat of butter melts over the warm biscuit, it's like a little bit of heaven. There won't be any leftovers of these, I can promise you that.
Not everyone loves sweet things for breakfast. I know because I live with one of those people. I've seen the guy wake up and heat up frozen taquitos for breakfast. I've seen him despondently paw through our cabinets and shelves, rejecting my stash of sugary cereals, cinnamon raisin bread, and jam.
These grilled fig sundaes are a perfect transitional dessert. Shades of summer are represented though scoops of ice cream and burstingly sweet figs that are grilled, preferably before the grill is retired for the season. Fall come through with the rosemary skewers that the figs are threaded onto and deeply sweet and sour balsamic "fudge" sauce made from vinegar reduced with red wine and sugar. The dish is finished with a sprinkle of sea salt and cracked black pepper, savory elements that tie together the sweet and tart notes of this gorgeous early fall sundae.
We are in between seasons a bit. There are hot days and chilly days, and sometimes what comes with this weather is a case of the sniffles. Balance it all out with "Tame The Elements," a sparkling water-based drink at Tbar in Philadelphia. The fizzy herbal blend couples honeysuckle with Golden bell and Chinese bellflower.
By now I think it's reasonably common knowledge that curry powder is a British invention, not an Indian one. Indian cooking is no more summed up by that blend of turmeric, cumin, and black pepper than American cuisine is by ketchup and cheddar cheese. But there is a spice called curry—even by Indians!—whose singular aroma and flavor herald Indian cooking more than almost anything else. I'm talking about curry leaves, the nigh-magical herb essential to much of South Indian cooking.
Perhaps all of you are using your backyard basil for Margherita pizzas and your mint for mojitos, but we didn't get a lot of submissions this week. Still, some gorgeous herby desserts from Rashmi P, Melissa W, and KarmaFree Cooking.
There's loads of mint varieties out there. We're familiar with some of them: peppermint, spearmint, apple mint. Others are more obscure, oddities like horse mint, corn mint, marsh mint. This is one of my favorites. Meet the curiously strong black mint. It's the mint you never knew you needed.
The cocktail menu at Craftbar features some of the best herb-infused cocktails we've ever tried; Skiba uses spirits and liquors to bring out the essential character of each herb, from sage (with bourbon and Benedictine) to cilantro with jalapeno and mezcal to rosemary and lavender with gin. Check out the drinks and get the recipes to make them at home »