Herbs & Spices

There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.

Briny-sweet crab and piquant chiles shine on subtly flavored white bread.

Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It's the lushest and creamiest of frozen desserts—no ice cream maker required.

Grilled squid—yaki ina—is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.

"I make this dish almost once a week during high carrot season. Dill brings out carrots' earthy sweetness, and I can work on the rest of the meal while this cooks." —Eva Worden, Worden Farm, Punta Gorda, FL

Best with pork, chicken, turkey, rich fish, shellfish

You can make the custard base a day ahead for this chocolate chip gelato.

Look for dried hibiscus flowers at specialty food shops and Latin markets.

SHERYL: The first time Wyatt had one of Chuck's zucchini muffins it was as if he'd died and gone to muffin heaven. I was thrilled, of course, because I knew he was actually eating zucchini without the fuss factor. Now, the first thing out of his mouth every morning is, "I want a keenie muffin!" Being the creature of habit that he is, I believe he would start every day with one of Chuck's muffins, and the nice thing about it is that Mommy can make them, too!

This variation on the traditional Indian beverage is like a frosty cold, bright ginger beer. Cardamom gives the drink a floral undertone, and tart lime juice and sea salt add refreshing balance.

Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones.

Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich. They're sold frozen, and sometimes fresh, wherever you buy Thai groceries. If unavailable, substitute an additional 1/2 teaspoon lime zest for each lime leaf.

This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes.

Fresh and piquant, this crowd-pleaser is a classic.

Fresh ginger and crushed red pepper flakes give this recipe from Portland's Grüner restaurant its fragrant, pleasantly spicy kick.

Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavor—though standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks .

At San Francisco's Contigo, chef Brett Emerson created this muddled soda to showcase the small, sweet strawberries he finds at the farmers’ market.

You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant. It is fiery, both from the chiles and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness so don't go too far.

Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner. Parmesan, lemon, and basil are a threesome made in heaven. The cheesy lemon basil flavors are also very kid friendly.