Fresh herbs are one of my favorite ingredients to cook with — and one of the most underused. In my private dinners and cooking classes, I reach for them constantly: to finish a sauce, brighten a salad, perfume a roast, or simply bring a plate to life with color.

These six recipes are a collection of the ones I return to most. Each one was born in my kitchen and tested at my table. They will show you that herbs are not just a garnish — they are the soul of a dish. And yes, they can even decorate a cake.