Judging by the delighted looks on the food editors’ faces when they first tried what is essentially cold, whipped lemonade, this 19th-century dessert deserves a renaissance....

Halibut and basil may seem to make an odd couple but, in fact, their marriage is as winning as an old Billy Wilder romance.

Feel free to experiment with the combination of herbs in this refreshing dessert—even adding a sprig of cilantro or oregano can be delicious.

Blue cheese and crisp bacon balance the gentle acidity of heirloom tomatoes, which are best eaten raw for a true appreciation of their natural flavor.

Once a virtual stranger to American kitchen, basil is now a national favorite due to its sweetish flavor, with echoes of clove and licorice.

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.