784 basil recipes

Juicy bite-size cherry tomatoes stuffed with a tasty filling that includes mozzarella, basil and sun-dried tomatoes. Tasty pop-in your mouth mini-explosions of flavor.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Meaty portobello caps marinate in lemon-herb oil with mozzarella slices, then hit the grill for smoky vegetarian burgers piled high with fresh tomatoes and romaine on toasted kaiser rolls.

Homemade marinara sauce with pureed Italian plum tomatoes, garlic, and fresh parsley simmered with bay leaves. A simple meatless pasta sauce ready in about 30 minutes.

It's easy to make, and it tastes a lot better than store-bought crust.

Make buttery and delicious butter cookies with this baci butter cookie dough. It's easy to make and takes no time.

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Sugar-free vegetarian mincemeat with ground apples, whole citrus, raisins, currants, and warm holiday spices. No refined sugar, no meat. Makes enough for two pies and cans or freezes beautifully.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Diabetic-friendly free green salad mixes romaine, iceberg, spinach, and endive with radishes, cucumber, and celery for a low-carb, low-calorie bowl that fits any meal plan.

Basic rack of lamb: a French-trimmed rack marinated, then roasted hot to a rosy medium-rare and carved into elegant double-bone chops. The foundation technique for an impressive special-occasion main.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

A scrumptious pasta salad that's both healthy and easy to make!

Fresh bruschetta is juicy and flavorful, mozzarella cheese adds the extra layer of cheesiness, and the combination is filled into grilled portobello mushrooms. You may need extra napkin to catch up all these juicy and yummy drippings!

Last week, we cooked tofu following this recipe, the tomato and mushroom sauce was very nice and yummy.