Alison Roman

We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Sturdy parsley is also easier to find year-round (and more affordable) than basil. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

For a zippier, more refreshing cocktail (that's what summer drinks are about, right?), it's all in the wrist. Muddling extracts essential oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub. And while muddled mint is essential to a Mojito, you won't believe what it can add to a Margarita. Shake up a few and see.

Some leaves deserve to infiltrate the dessert menu, like lemon verbena, infused here in a whipped cream that can be spooned over just about anything.

Letting meat rest ensures juiciness. Make even better use of that time by sprinkling the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top, a trick we picked up from chef Adam Perry Lang. The cooked protein will soak up the herbs' aroma. Flavor bonus: Drizzle the herb-infused juices over the meat before serving.

The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper.

Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Brining the chickens tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the peppery watercress.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

Add this one to the lineup for your next spring dinner party or Sunday supper.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

For a little less heat, omit the chiles or mustard seeds.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

No tandoor oven? We didn't think so. Any heavy-bottomed skillet will get the job done.