Pistou is Provence's version of Italian pesto, minus the nuts. Although it's most often associated with soupe au pistou, a vegetable soup that is almost magically transformed by a spoonful of pistou added to your bowl at...

This classic Provençal soup gets a jolt of fresh herbal flavor from a dollop of pistou, which is basically a basil pesto made without nuts.

Tis’ the season of strawberries, and we’re featuring this juicy red berry in all its glorious sweet, fruity flavor. From Strawberry Panna Cottas to Rhubarb Strawberry Pudding Cake,...

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.