Herbs & Spices

This authentic taqueria-style guac brings the classic dip back to the basics: avocado, lime, cilantro, salt, and—surprise—just a little bit of water to smooth things out.

A few simple spices are all you need to transform ground pork into a fantastic taco filling.

Britton uses agave syrup to sweeten this nutty crust.

Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere."

Butter, flecked with parsley, chive, and dill, melts into the smoky, briny juices of grilled clams to create a delicious, effortless sauce.

You can use any ripe berries to make this seasonal pitcher cocktail.

You can use any white flaky fish in this versatile—and quick—dish.

Be gentle when washing new potatoes; their tender skins scrub off easily.

Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth.

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Small, sweet wild Maine shrimp are sold frozen from brownetrading.com when not in season. You can also substitute other shrimp cut into 1/2" pieces. This recipe makes extra horseradish mayo. Put it out to spread on other sandwiches.

Use this orange-tinted sauce on sandwiches with salmon or cucumbers.

Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.

Serve this chunky, all-purpose tomato sauce with fish, chicken, pasta, or disks of polenta (shown here).

Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then bring it to the table in the pan so guests can help themselves. This dish is also good at room temperature or served cold at your next picnic.

Store-bought rotisserie chicken adds protein to this lively, aromatic dish; omit it for a satisfying vegetarian main course. If you can't find spelt, use semi-pearled farro or whole wheat berries.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

Effort Level: II This is a wonderful recipe inspired by North African cuisine. It is a colorful, vegetarian dish with vibrant flavors.
-Wendy Grater