I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the...
Author: Art Smith
Author: Ian Knauer
Author: Sara Foster
Author: Bon Appétit Test Kitchen
Author: John Phillips
Author: Melissa Roberts
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs,...
Author: Mindy Fox
Author: Elisa Mazzaferro-Rosenberg
Author: Nils Bernstein
Author: Charlie Trotter
Author: Jennifer Iserloh
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Deborah Madison
Those abstaining from the cocktails will appreciate this equally refreshing use of basil and lemon, two flavors that pair beautifully.
Briefly soaking cashews in hot water softens them enough that you can blend them into a creamy (and gorgeously green-hued) basil-lime sauce for noodles....
Author: Anna Stockwell
Author: Paul Grimes
Author: Michael White
Author: Daniel Holzman
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich...
Author: Julia Turshen
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli...
Author: Lorraine Pascale