597 basil recipes

Simple cabbage soup with carrots, potatoes, onions, garlic, and dill. Five-vegetable peasant soup that costs under five dollars and tastes like grandmother's kitchen.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Green pepper and tomato soup with a mortar-pounded garlic-herb paste, saffron, and rice stirred in at the end. A Provencal-style vegetable soup with Parmesan garnish.

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

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

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

Cheddar tomato soup blends fresh tomatoes, onions, and celery into a rustic broth, then enriches it with cream and a full half-pound of melted sharp cheddar. The grown-up answer to canned tomato soup, with cheese already in the bowl.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Penne pasta tossed with fresh tomato wedges, black olives, crumbled feta, and herbs. A quick Mediterranean vegetarian dinner ready in under 30 minutes.

A meat-less loaf with a quick and fresh tomato sauce. Freezes well, an easy make-ahead favorite packed with chunks of corn, lentils and rice. One of the best vegetarian loafs I've ever tried.

Creamy tomato soup made from scratch with ten ripe tomatoes, onion, thyme, and basil, blended silky and finished with cream, milk, and a swirl of butter. A rich, homemade bowl made for grilled cheese.

Fresh tomato soup made with whole Roma tomatoes, celery, onion, and chicken broth, simmered and strained for a clean, bright bowl. Topped with cool yogurt. Gluten-free, low-fat, ready in 45 minutes.