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Mussels Sauteed with Basil (nyt)

Mussels Sauteed with Basil MARIAN BURROS YIELD 4 small servings 3 pounds small mussels 5 cloves garlic 2 ounces fresh mint leaves 2 ounces fresh basil leaves (Asian basil, if possible) 1 4-inch-long, 1/2-inch-wide green chili, or more, to taste ¾ ounce scallions 1 very small red bell pepper 1…

Pistachio and Mint Pesto (BA)

Pistachio and Mint Pesto Makes about ¾ cup An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. There’s really no way to avoid bruising the mint when blitzing it to a paste in a blender, so don’t be alarmed when this pesto turns a forest-green color. Any leftover pesto…

Tangy Brisket With Fennel and Herbs (BA)

Tangy Brisket With Fennel and Herbs 8–10 servings Alison Roman wants to make a brisket worth looking forward to. This one is seasoned heavily with salt and pepper, seared until deeply browned, strewn with caramelized savory aromatics (no mushy carrots!), and braised until fall-apart tender. When…

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