Herbs

It's so good, you can drink it by the cup.

Just add bread!

Like the boxed stuff, but so much better. Here's a step-by-step recipe that shows how to get the taste you crave on Thanksgiving and beyond.

Traditionally, it can take two full days to make; this recipe only requires 40 minutes.

Say goodbye to slimy cilantro!

Skip the tomato sauce and put milky mozzarella front and center.

I always have this Puerto Rican staple ready to add to stews, stir-fries, and any other dish that needs a quick burst of flavor.

Here's how.

You're going to really love this technique!

So, you might not consider yourself much of a home gardener, but you love to cook, and you go crazy over seasonally fresh flavor. This is where growing culinary herbs comes into play. Over the next few weeks, I’m going to show you how easy it is to grow your own herbs, whether you’re limited by time, space, money, or that highly coveted green thumb. Let’s start this series with chives.

If you've ever attempted your favorite Mexican restaurant's rice at home and failed, raise your hand. Well, you can put it down now.

Pizza in its simplest, most classic form.

Prepare to fall in love with the oh-so-simple pan sauce.

An egg-powered vehicle for leftovers.

When it comes to beans and lessening their “digestive consequences,” we have two main strategies: one, soak them before cooking and two, add epazote. Not familiar with epazote? Learn all about this pungent Mexican herb, plus how to cook with it.Epazote (pronounced eh-puh-ZOE-tay) is an herb native to Mexico and Central America that is perhaps best known for its carminative, or gas-relieving, properties.

Beef pho feels like a restaurant staple, but it's not actually all that hard to make a quick homemade version.

Who doesn’t want a dollop of melted chive butter on their grilled steak or a dash of zesty chive vinegar on their salad in the dead of winter? I love blowing my guests away at a dinner party in December with flavors that evoke the smells, memories, and tastes of summer. Chive is a garden staple that can be preserved and used in many ways. Finding ways to enjoy the vibrant flavors of summer all year-round is one of the most rewarding aspects of gardening.

An herby, fruity salad and a buttery crust are the stars of this height-of-summer dish.

This Old Bay copycat might be better than the original.

The lime vinaigrette is key.

The kale and herb pesto is herby and bright.

The oval, pale green leaves and sweet aroma of marjoram are often easily confused for the more familiar oregano.

It's hearty, satisfying, and feeds four for less than $10!

It's everything we want to eat right now.

I've been making this version for years.

If your goal is to make just one really great and memorable summer salad, this is the one!

Using the recently leaked secret spice blend information for KFC and a smarter way to fry, we're making finger-licking chicken that tastes better than the Colonel's.

Spread it on sandwiches, toss it with pasta, or yes, treat yourself a single happy spoonful.

Here, the mellow melon mingles with grapes, avocado, and mint.

Sweet, savory, and oh-so summery.

Just stick to this simple formula.

These are the two best ways to do it!

These are the two easiest ways to make your mint last.

Rethink the summer classic.

It makes for a sunny lunch or light dinner.

Simple and refreshing.

Your burgers and hot dogs will thank you.

It's slow-simmered and meat-packed.

Peas and cheese? Yes, please!

Gỏi gà is fresh and tangy and everything I want to eat right now.

Move over, bacon (but don't worry — there's bacon in here, too).

This is a must-make while fresh summer tomatoes are at their peak.

This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop.

A weeknight-friendly take on the classic dish.

It's impossible to make a dull dish with this seasoning mix.

A simple, refreshing, and totally classic bourbon cocktail.

Don't bother with seeds.

Burger night just got even better.

Perfect alongside grilled mains.

This easy homemade blend is one to know.

Yes, even you!

It's a classic Ligurian pasta for good reason.

Further proof that there's nothing butter can't make better!

Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook.

The easiest, most basic method for these irresistible treats (plus, plenty of ideas for making them your own!).

Take pesto up a notch with some cream for the dreamiest sauce ever.

Why let it wilt in your fridge when there's pickle-brined chicken and ranch quick bread to be had?

Sprinkle this seasoning on steaks, in soups, and everything in between.

Try this quick-fix and get cooking.