Mint

This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Leaving the skins on the peaches for the purée makes for a beautifully pink swirl in this refreshing summer dessert.

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Aside from banana, we can't think of a fruit that wouldn't be good in this drink.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

Ask your butcher for a whole leg, which will include part of the sirloin.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

No need to buy preflavored vodka; we got great results making our own.

In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.

This Derby-ready julep doubles down on the mint flavor with a bright Mint Simple Syrup and fresh mint leaves. The julep cup is essential to the presentation. This recipe yields about 1 1/4 cups mint simple syrup, enough for 30 cocktails. You can also use it to make a refreshing non-alcoholic drink—add a few tablespoons to club soda and serve over ice.