3,069 basil recipes

Cornmeal buttermilk biscuits with a pinch of cayenne, cut butter, and an egg wash for golden tops. Gritty, tender, and puffed with a cornbread-meets-biscuit texture that's ready in under 15 minutes.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Basic gumbo loaded with chicken, andouille sausage, and shrimp in a deep brown roux-thickened broth, simmered with the trinity, tomatoes, and Cajun seasoning. A hearty Louisiana-style one-pot for a hungry crowd.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

Basic vegan cream soup: a flexible template using any vegetable, enriched with miso and tahini instead of dairy. Silky, dairy-free, and endlessly adaptable to what's in the fridge.

Mom's Jersey fresh tomato soup with ripe tomatoes, crispy bacon, and a hint of lemon zest. A summer classic from the Garden State that turns peak-season tomatoes into a silky bowl.

Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.

Chicken and dumpling casserole made with leftover cooked chicken, peas, and basil-flecked biscuit dumplings baked right on top. A weeknight rescue for the rotisserie bird in your fridge.

Basic quiche recipe with a 5-ingredient custard base of eggs, cheddar cheese, mayonnaise, milk, and flour. A versatile template for any vegetable, meat, or cheese combination.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Phyllo pastry gives the tart super crispy texture, feta cheese and juicy tomatoes are absolutely a delicious combo. Serve with some fresh basil leaves on top to add a final refreshing touch.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

This homemade pita recipe is much better than store bought pita. You will love the aroma that comes out of the oven during the baking. Make your own pita today.