Like many home cooks, I keep a kitchen garden planted with herbs during the summer growing season. I have a pretty good hand with basil and rosemary, and my parsley generally does pretty well, too.

In these pancakes, from “Faye Levy’s International Jewish Cookbook” (Warner Books, 1991), the delicate green color of the zucchini shows through the golden brown crust. As Levy writes, “The ...

In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet, and 1 teaspoon salt. Marinate for 5 minutes. Fold in yogurt, and season with salt (you may not need more). Cover and ...

1/2 cup fresh mint leaves 1/2 teaspoon corriander 1/2 teaspoon cumin 1 cup Greek plain yogurt salt and pepper Add mint leaves, corriander, and cumin to a blender or food processor. Blend the ...

Heat the oven to 200 degrees. In a medium bowl, combine the yogurt, mint, garlic, shallot and lemon juice. Mix well, then taste and season with salt and pepper. Set aside. In a small bowl, combine 2 ...

These roasted chicken thighs are built on a deeply flavorful marinade of lemon, garlic, tomato paste, and warm spices that cling to the skin and seep into the meat. Roasting at high heat delivers ...

In a medium bowl, whisk together the yogurt and lemon juice. Add a pinch each of salt and pepper. Thinly slice the cucumbers, then add them to the bowl along with desired amount of torn mint leaves.

Americans don’t tend to think of mint as a savory seasoning. After all, it does go so nicely with chocolate. In the rest of the world, however, it frequently appears on the dinner table. One reason is ...

Note: Shoulder chops are often sold simply as “lamb chops.” These chops are best cooked over a very hot charcoal or wood fire. The point is to char the outsides very quickly before you cook the meat ...