Basil

Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.

This meltingly tender pork shoulder is the ultimate make-ahead summer dinner party main. A fresh chimichurri-style basil sauce balances the rich pork with bright zesty flavors.

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.