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Just in time for the changing season, full of winter's hardy greens as well as the first herbs and soft lettuces of spring, we're bringing back this green-flecked roundup and updating it with a few of our newest favorite recipes.
Pesto should be your best friend for breakfast, lunch, and dinner. It works at any time of day and on anything you want. What's more, pesto needn't be confined to the basil of your youth: We're here to tell you to forget what you know.
That's right: Pesto can be made out of practically any vegetable or herb that's green and flavorful. Arugula? Yes. Mint? Yes. Garlic scapes? Yes, please! And if your mind isn't spinning already, just think: You can add whatever nuts, oils, and cheeses you'd like (or leave out the cheese for a vegan alternative). So use up your crisper full of languishing greens and give them a new lease on life—it's time to get creative. Once you've found your favorite combination, toss it with pasta, spread it on sandwiches, use it as a dip for vegetables, or eat it by the spoonful.
First and seventh photos by Mark Weinberg, third and eighth by Phyllis Grant, fifth by Bobbi Lin, and all others by James Ransom.
Breaking Down Eggplant Parmigiana
Plus, a recipe for a classic
Understanding eggplant parmigiana.
Bring some flare to your cookout.
Life's better with snacks.
Settling a beer rivalry.
A better basket.