Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! is for grilled portobello mushrooms with hazelnut pesto and goat cheese. Vegetarian entrées don’t get much better than this—beefy portobellos are sturdy enough to stand up to the open... More
This recipe is a twist on the straightforward pasta-with-pesto dish, but summer corn sweeps in to add morsels of sweetness, while zucchini brings crunch, and bacon provides a full savory flavor. More
©iStockphoto.com/subjug Pesto is one of those near perfect foods: easy to prepare, bursting with verdant flavors, and an excellent choice for make ahead meals since it lasts forever in the freezer. Just about every home cook has a tried-and-true version... More
While at the market this weekend I picked up a giant handful of garlic scapes, the rather beautiful garlic flower that looks a bit like a pig's tail—they were too inexpensive and attractive to pass up. I knew I wanted... More
It's very hot in the Midwest right now, so I’ve been trying to keep cool any way I can. The many crisp green salads I ate to cope with the heat were fine for a while, but I need to... More
The only equipment needed to prepare today's Cook the Book recipe for Pasta with Chopping-Board Pistachio Pesto, excerpted from The Splendid Table's How to Eat Supper, is a good chef's knife and a pot. Dicing the nuts, scallions, garlic, and... More
You’ll definitely have some leftover pesto if you make this whole recipe, but that’s kind of the point. Pesto freezes remarkably well, and can be thawed in moments. Since I had made a large batch a week before, I was... More
Most purists in Italy consider any sauce for any fish to be nearly heretical, but in Liguria, the herbacious bath of pesto has the weight of barely floral scented spring and early summer breezes so, the odd exception is often... More
Pesto has always seemed perfect in September. The kind we eat in the U.S. is traditionally pesto Genovese, but stop the press! There are more kinds. Yes, more uncooked herb-based pasta condiments, from all over the fucking place. Here is... More
The first recipe that caught our eye in Cucina Del Sole is a simple pesto made with fresh tomatoes (it is after all vine-ripened tomato season) and toasted almonds. As Jenkins herself writes: "For those who think pesto comes only... More
