Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon.
'herb' on Serious Eats
When summer hits, one of my favorite dishes is tabbouleh, its bright and fresh aroma from the various chopped herbs interspersed with airy bites of bulgur. Here, I swap the bulgur for chickpeas that are crisped in a pan with shallots, a generous hit of cumin, freshly shucked corn kernels and bite-sized asparagus. Combined with the chopped herbs and topped with sumac-filled yogurt, it makes a nutrient-packed, fresh summer dish that hits the table in less than 30 minutes.
A hearty salad of chickpeas roasted with cumin and paprika until dense and nutty, combined with kale, fresh herbs, pine nuts, and sun-dried tomatoes. This is a salad that gets even better on the second day.
At once delicate and substantial, savory crêpes are perfectly suited for brunch. Softly scrambled eggs make a wonderful filling, especially with the addition of creamy goat cheese.
A simple frittata is a great way to use up the bounty of summer produce.
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.
With hints of fennel and also a spicy note, like cinnamon, shiso adds complexity to the classic, cooling mint tea.
Lemon balm is a member of the mint family, but its bright, lemony scent is immediately recognizable and makes a super-refreshing iced tisane.
When steeped in hot water, nettles make a super-savory infusion that is a great pairing for the slightly spicy rosemary.
A refreshingly light take on lobster salad, made with cucumbers and snap peas in an intense hot, sour, and sweet dressing is accented with pine nuts, shallots, herbs, and dried shrimp.
Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door.
These vegan falafel-esque patties made with chickpeas and bulgur wheat have a crunchy breadcrumb and are served with mashed avocado for a rich and creamy texture.
Fluffy, flaky biscuits scented with rosemary and thyme.
Each savory little loaf has a ton of rosemary flavor.
The sweet-tart balsamic "fudge" drizzled over rosemary skewered grilled figs appears brings the layers of sweetness, herbal flavors, and rich dairy together for a perfect early fall dessert.
Herb sauces are great stuff: they let the flavor of an herb come through proud and clear while lightly cloaking food. But they are prone to breaking—let an herb purée sit for five minutes and the solids will clump together and leave an ugly pool of green water on the plate. A small pinch of xanthan gum will hold the sauce together and provide a velvety texture to what may otherwise be too thin.
This recipe from the New York Times Sunday magazine argues for thinking of herbs not just as a garnish, but as the center of a great dish. We've all had pesto, but that's just one way to do it. An absolutely epic amount of chopped herbs (three cups by the end) are mixed into juicy meatballs and pureed with garlic and olive oil into a simple sauce. It's rich and meaty, fragrant from the herbs, and honestly one of the better recipes I've cooked in months.
Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and...