Chimichurri Sauce

This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.

• 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
• 1 cup packed fresh mint leaves (from 1 large bunch)
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (from 1-1/2 limes)
• 2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
• 1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
• 1 tsp. ground cumin
• 1 tsp. kosher salt; more to taste

Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 1/4 cup lightly packed fresh mint leaves
• 2 Tbs. granulated sugar
• 1 cup boiling water
• 1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
• 2 Tbs. fresh lemon juice

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 6 skinless flounder fillets (1-1/2 lb. total)
• 1/2 tsp. ground ginger
• Kosher salt and freshly ground black pepper
• 3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
• 1/4 cup minced shallots
• 1/4 cup dry white wine
• 2 Tbs. heavy cream
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
• 1 Tbs. thinly sliced chives

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 3 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
• Kosher salt 
• Freshly ground black pepper
• 2 Tbs. coarsely chopped toasted pecans 
• 3 Tbs. lightly packed, coarsely chopped fresh mint 
• 1 small clove garlic, coarsely chopped
• 2 tsp. lightly packed, finely grated orange zest 

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Chocolate-Peppermint Thumbprints

For the Cookies:

• 5-1/4 oz. (1 cup plus 2-1/2 Tbs.) unbleached all-purpose flour
• 3/4 oz. (1/4 cup) Dutch-processed cocoa
• 6 oz. (3/4 cup) unsalted butter, at room temperature
• 2 oz. (1/2 cup) confectioners' sugar, sifted
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Mint Filling:

• 4 oz. (3/4 cup) chopped semisweet chocolate (or chocolate chips)
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
• Scant 1/4 tsp. pure peppermint extract

Make the cookies:

Sift the flour and cocoa together into a medium bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more. Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line two cookie sheets with parchment or nonstick baking liners.

Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange them 2 inches apart on the lined sheets. With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.)

Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. Gently redefine the indentations with the end of a wooden spoon. Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

Make the filling:

Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water. Stir with a heatproof spatula until almost melted, 2 to 4 minutes. Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more. Stir in the mint extract. Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes. Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.) Pipe the filling into the center of each cookie. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 4 to 5 days.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

• Kosher salt
• 1 cup Israeli couscous
• 1 medium English cucumber, peeled and finely diced (2 cups)
• 1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
• 1/4 cup extra-virgin olive oil
• 2 Tbs. fresh lemon juice; more as needed
• 1 tsp. finely grated lemon zest
• Freshly ground black pepper
• 1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 1/4 cup lightly packed fresh mint leaves
• 2 Tbs. granulated sugar
• 1 cup boiling water
• 1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
• 2 Tbs. fresh lemon juice

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 3 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
• Kosher salt 
• Freshly ground black pepper
• 2 Tbs. coarsely chopped toasted pecans 
• 3 Tbs. lightly packed, coarsely chopped fresh mint 
• 1 small clove garlic, coarsely chopped
• 2 tsp. lightly packed, finely grated orange zest 

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 1/4 cup lightly packed fresh mint leaves
• 2 Tbs. granulated sugar
• 1 cup boiling water
• 1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
• 2 Tbs. fresh lemon juice

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Sautéed Sweet Potatoes with Orange-Mint Gremolata

Here, sweet potatoes are lightly browned and tossed with a simple gremolata—a garnish of citrus zest, chopped herbs, and garlic—for a bright hit of flavor. Toasted pecans lend crunch and richness.

• 3 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 lb. sweet potatoes, peeled and cut into 1/2-inch dice (about 5 cups)   
• Kosher salt 
• Freshly ground black pepper
• 2 Tbs. coarsely chopped toasted pecans 
• 3 Tbs. lightly packed, coarsely chopped fresh mint 
• 1 small clove garlic, coarsely chopped
• 2 tsp. lightly packed, finely grated orange zest 

Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.

Meanwhile, mince the mint and garlic together on a cutting board; add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately. 

Tabbouleh Salad with Roasted Tomatoes

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

For the tomatoes:

• 3 lb. ripe medium tomatoes, halved and gently seeded
• 3 Tbs. olive oil
• Salt and freshly ground black pepper

For the salad:

• 1/3 cup fine bulgur wheat
• 1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
• 1/4 cup olive oil
• 1-1/2 cups finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh mint
• 2 Tbs. minced scallion (white and green parts)
• 1 Tbs. finely minced garlic
• 3 Tbs. fresh lemon juice
• 2 tsp. finely grated lemon zest

For the garnish:

• 1/4 cup toasted pine nuts
• Fresh mint sprigs

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Derby Day Mint Julep Cocktail

There are as many variations of the mint julep as there are thoroughbreds that have run in the Kentucky Derby, which is when this sweet concoction is traditionally served. It’s often stirred with ice in a silver cup; this version calls for shaking with a slice of lemon for a frothy, refreshing drink.Browse our Drinks and Entertaining Guide for more classic cocktails.

Mint syrup:

• 25 fresh spearmint or apple mint leaves
• 3/4 cup granulated sugar

For the juleps:

• 3-1/2 quarts crushed ice
• 3-1/2 cups bourbon (such as Maker’s Mark or Knob Creek)
• 14 thin slices lemon
• 14 sprigs spearmint or apple mint

Make the mint syrup:

In a small saucepan, stir the mint with the sugar and 3/4 cup water, crushing the mint lightly with the spoon. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat and let cool in the pan, about 30 minutes. Strain into a small container. Use immediately to make the cocktails or chill for up to 2 weeks.

For each cocktail:

Have a chilled 8- to 10-oz. cocktail or wine glass ready. In a cocktail shaker, combine 1 Tbs. of the mint syrup with 1 cup ice, 1/4 cup bourbon, and a lemon slice. Shake for 30 seconds; pour into the chilled glass. Garnish with a mint sprig.