Herbs & Spices

Using a combination of red, white, and yellow carrots will make this slaw even more striking.

If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.

Cherry tomatoes—grilled on the vine and drizzled with fragrant basil-mint oil—burst with flavor alongside salty grilled Halloumi cheese and crisp, cool watermelon.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

Also known as fajita steak. It might look like a weight lifter's belt, but skirt steak is juicy and delicious. With a flavor-to-cost ratio that works strongly in your favor, this thin cut cooks quickly for an impromptu BBQ. Buy one 1 1/2 pound skirt steak (about 1/2" thick) and cut it in half crosswise.

Enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savory option.

This colorful sauce doubles as a marinade and as an accompaniment to all cuts of beef, including Skirt Steak with Chimichurri Sauce.

Everyone needs a terrific vanilla ice cream recipe in their repertoire, and here it is. Keeping a tub of homemade vanilla ice cream in my freezer is standard policy, since I can't think of any dessert that isn't made better with a scoop of vanilla ice cream melting alongside.

Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don't have to be an athlete to get an energy boost from it. My husband and I find that a big bowl of quinoa in the morning holds us well into the afternoon. We love the chewy texture and earthier flavor of the red quinoa, but because it costs a bit more than the white variety, I often mix the two. If you add some of the black, you'll really start the day on a colorful note. Feel free to add as many accompaniments as you wish. I'm a big fan of flaky sea salt and love the surprise of a little briny crunch on top of my morning cereal.

Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.

Anthony Ross, executive chef at the Langham Hotel in Melbourne, once took me on a tour of the kitchen. The food there is amazing and so I asked Anthony for his recipe for pork belly tandoori as it is my favorite. He said it was quite funny because in India pork isn't really seen as a popular choice for tandoori, but in Australia it is his bestseller. I have changed the pork belly to loin as it suits the grill better.

Donuts are still new enough to me that I see ideas for toppings in just about everything. Fleshing out odd pairings is one of my favorite pastimes. It’s that type of excitement you can pursue for days and weeks and months and then, right when you think you’re out of ideas, something genius comes along that makes all the effort entirely worth it. Here are several of BabyCakes NYC’s most popular donut toppings. Some require Vanilla Icing to get them to adhere to the donut. In every case, I find it is easiest to put the mixture in a wide bowl so that dunking the cakes isn’t too much of a fuss.

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Sesame oil and rice vinegar spin the caprese eastward.