Herbs & Spices

Use this zesty spice mix for sprinkling over the shellfish, corn, and potatoes.

Cabell Tomlinson, bar director at Frankies 570 Spuntino in New York City, grew up in the South, where, she says, "the summer air was scented with honeysuckle and lemon balm." Those childhood memories, along with a recipe for the classic Bee's Knees cocktail (rum, lime, and honey), inspired this thirst-quencher. It's equally good with lemon vodka (try Charbay Meyer Lemon Vodka) or white rum (we like Flor de Caña Extra Dry 4 Year). Lemon balm is available at many farmers' markets. Better yet, try planting pots of the prolific herb in your backyard.

The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.

For the best results, chill the produce first.

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

This ultra-refreshing tomato water makes great use of an abundance of tomatoes and works well as a virgin summer cooler, too.

These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.

This soup is equally delicious served hot or chilled.

Pair this bespoke ketchup with Grilled Rosemary Chicken .

Watermelon in its solid state is so loaded with water and sugar that it is little more than a beverage waiting to be released from captivity. This tangy, refreshing drink is the fulfillment of that promise. The addition of a little vinegar does much to expand the aroma of the watermelon, which is barely perceptible when you’re eating the fruit. Mint and watermelon are natural BFFs. If you were unaware of that relationship before tasting this recipe, afterward you will try never to serve a slice of watermelon without a mint sprig somewhere nearby.

Soy Free Tabbouleh, tabouli, tabouleh, taboolee . . . however you wanna spell it, it spells YUM! It has a clean, light flavor that just tastes healthy. If you have a food processor, now is the time to use it.

Red O bartender Steve Calabro was inspired by chef Rick Bayless's fresh, ingredient-driven style to create this bright summer drink. After testing an early version, Bayless grated lime zest into the Margarita, Calabro added a red orchid to the glass, and they pronounced it finished.

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Enough to marinate 2 pounds of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)

Steep cucumber and mango in the wine for three hours or longer for maximum flavor. Once the fruit sinks, the wine is ready.

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

We love this marinade on Kalbi . Try it for an Asian twist.