1,445 basil recipes

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

Chocolate leaves made by brushing melted chocolate onto real leaves and peeling away once set. An elegant no-bake garnish for cakes, tarts, and plated desserts.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Serve in buns or as a main course, hot or cold. Can be frozen.

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

Rob's focaccia: pillowy overnight-risen bread crowned with peeled Roma tomatoes, roasted eggplant, fresh basil, anchovy, and parmesan. A rustic Italian flatbread baked golden and fragrant.

Load up on your power vegetables, sweet potatoes and sweet red bell pepper in this satisfying pasta main dish.

A Mediterranean bulgur salad with crumbled feta, fresh mint, roasted red pepper, and black olives tossed in red wine vinaigrette. Bright, herbaceous, and ready in 30 minutes.

Broccoli and hazelnuts make this nutty, tangy and tasty pesto, it can be mixed into pasta or spread onto bread, wraps. And it is so quick and easy to make.