Basil
Linguine with Green Olive Sauce and Zesty Breadcrumbs
Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
By Chris Morocco
Red Salad with Pickled Beet Vinaigrette
The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.
By Maranda Engelbrecht
Tofu Yum-Yum Rice Bowl
The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.
Kale Minestrone
Skip expensive store-bought stock: you can extract cleaner, stronger broth from water and a few pantry items you probably already have on hand (think bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt).
By Claire Saffitz
Basil Pesto
By Catherine McCord
Beet-Pickled Deviled Eggs
These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.
By Ian Knauer
Crunchy-Sweet Quinoa Couscous with Fresh Herbs
Herbaceous and packed with fiber and protein, this grain salad is a keeper.
By Alicia Silverstone
Kale and Celery Tiger Salad
Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.
By Quealy Watson
Pasta with Pesto, Shrimp, and Cured Ham
A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
By Danny Bowien
Pork Sausage with Coconut-Chile Sauce and Lychees
We know, this combo sounds nuts. It's meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.
Seared Bluefish with Charred Corn, Warm Tomato Salad
By Jeremy Sewall
Basil-Fennel Soda
By Leo Robitschek
Basil-Fennel Syrup
By Leo Robitschek
Red Curry Mussels
You can also make this dish with littleneck or cherrystone clams instead of mussels.
Grilled Bread with Eggplant & Basil
Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.
By Mona Talbott
Grilled Bread with Ricotta & Tomatoes
Use very ripe—even overripe—tomatoes; they'll give up even more juice.
By Mona Talbott
Tomato and Bread Soup
If you love dipping bread into tomato soup, you’ll love this rustic Italian dish, known as pappa al pomodoro.
Sweet Bell Pepper and Onion Salad
The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
By Mona Talbott
Corn and Zucchini Salad with Feta
By Mona Talbott