Make the most of the season’s bounty of fresh herbs with Lynn Alley’s Cooking With Herbs: 50 Simple Recipes for Fresh Flavor (Andrews McMeel, $16.99).
She offers herb-handling tips, of course. But the best part involves each chapter’s basic “template recipe.” Alley provides several ideas for dressing each template with herbs. So a white bean soup might become a French soupe au pistou (thyme, basil), while parsley and mint help transform brown rice into a tabbouleh-style salad. Available on amazon.com.
— Judy Hevrdejs