Basil

Quinoa and baked fish are well seasoned with tangy sumac, tart lime, and garlic in this Persian-inspired dinner.

Green curry with chicken and eggplant from Chef Hong Thaimee.

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.

This picnic-ready sandwich is basically a salad between two slices of bread. With an herby yogurt smear, tons of feel-good sprouts, and buttery avocado, it has major California vibes.

Stir fresh basil and thyme into softened butter, and your grilled corn will taste even sweeter and more aromatic.

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.

Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer chicken sandwich.

Adding an entire lemon—skin, pith, and flesh—to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.

A heap of basil, tossed through just to wilt, adds a punchy, cooling element to this dish of chile- and garlic-marinated shrimp. Spoon it over a fluffy pile of white rice for a fuss-free summertime dinner.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.