Spring is here, and though we’re still seeing the occasional s-word (snow) in the weather forecast, we’ll soon be enjoying in-season Michigan asparagus, ramps and radishes at the farmers markets and ...

The key to grilling fish is to set it on a very hot rack that has been cleaned and oiled right before you use it. Salmon holds up well on the grill because of its firm flesh and high fat content; a ...

Here's how to grill a whole flatfish, such as sole, fluke, or flounder, and serve it with a simple lemon-herb butter. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of ...

To make the herb oil, mix the oil, chopped herbs, chilli, garlic and lemon zest together and season with salt and pepper. Store in a jar in the fridge for up to a week. Melt the butter or heat the oil ...

Large handful fresh herb sprigs for the cavity (rosemary, thyme, sage, and oregano) ...

On this late June day, my garden is flooded with magic afternoon light. My huge bundle of sage plants is crowned with purple flowers. I rub my hands through the herb as I pass by, and its earthy, ...

These buttery, soft yeast rolls strewn with flecks of fried herbs and toasted garlic, from Food & Wine food editor Paige Grandjean, are the perfect complement to any holiday table. They are rich and ...

Herbs stimulate the appetite, add zest to food and enhance taste and flavor. Basil, dill, parsley, cilantro, oregano, mint, chives and more thrive during the hot summer months. From lemony cilantro to ...