This is delicious served either warm or at room temperature.
Author: Jill Dupleix
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
Author: Mindy Fox
Author: Jamie Shannon
Author: Janet Fletcher
Author: Christina Dong
Author: Brian S. Hale
Author: Lara Ferroni
Author: Shelley Wiseman
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
Author: Brad Avooske
Author: Kristine Kidd
Author: Carol Schreder
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Jan Okun
Author: Michele Sbrana
Author: Eloise Davison
Author: Alfred Portale
Author: Aglaia Kremezi
Author: Katie O'Kennedy
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz