In a recent column for The New York Times, food writer Mark Bittman laments the home cook’s tendency to relegate herbs to bitparts and cameos in family meals. Rethinking the role of herbs in cooking, Bittman develops four recipes that feature herbs as star players rather than lowly extras: Herb-and-Olive Frittata, Pasta with Green Meatballs and Herb Sauce, Green Rice Pilaf, and Lemony Parsley-and-Egg Soup. Featuring handfuls instead of just teaspoons of fresh herbs, these dishes pack a lot of flavor without a lot of extra calories, and they show off herbs in their best light—the spotlight.
