Herbs & Spices

The classic Italian sauce gets an update with the addition of parsley and tarragon.

A combination of green olives, garlic, rosemary, and orange peel is tucked beneath the skin of the chicken breasts before they go on the grill. Be sure to remind guests to squeeze a grilled orange wedge over the chicken just before eating.

Aioli (garlicky mayonnaise) is brightened up with fresh oregano, lemon juice, and lemon peel. Roasting the veggies gives them a soft texture and enhances their natural sweetness.

Making your own coarse fresh breadcrumbs takes just a minute; see "Test-Kitchen Tip" at the end of the recipe for the how-to.

A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.

Guam has a hyperactive barbecue scene, with an annual festival that gives away tens of thousands of dollars in prize money. No family or social event is complete without the firing up of a grill (often half of a 55-gallon drum). Given Guam's proximity to the Philippines and Japan, it comes as no surprise that soy sauce, ginger, and wasabi should figure prominently in the local grilling. Here's the Pacific Island version of a grilled blackened tuna from my Guamanian barbecue buddy, Steven Cruz. The tuna is crusted with Old Bay seasoning. (OK, it's a long way from Baltimore to Guam, but apparently this Maryland seafood seasoning enjoys great popularity on the island.) Ginger, wasabi, and chiles give the dipping sauce a triple blast of heat.

Thai red curry paste and unsweetened coconut milk are sold in the Asian foods section of some supermarkets and at Asian markets. Be sure what you're buying is coconut milk, not sweetened cream of coconut, which is used for cocktails.

Brown sugar and butter form a caramelized crust on the French toast. Use a light-textured bread; for a special touch, top with mascarpone (see "Ingredient Tips").

Trust us, this combination is super-clean and green, refreshing and yummy. The alkalinizing fresh pineapple pairs beautifully with the spice of the arugula/rocket. And macadamia nuts are a high-energy food that adds a crunchy rich texture and a healthy dose of protein and fiber (we don't mind at all if they do not fully incorporate) as well as monounsaturated fatty acids—or "good" fat—that significantly reduce blood serum cholesterol levels. Think of this smoothie as a cleansing, satisfying meal replacement. Get to know chia seeds. These miraculous little seeds are a form of easily digestible protein that is full of minerals, vitamins, and soluble fiber. Rich in omega fatty acids, and similar to flaxseed, chia seeds have the significant advantage of being more stable.

Kathy Casey is one of Seattle's most talented chefs, and this cucumber sake-tini was inspired by her specialty drink, the Katana. We warn you that this martini is absolutely lethal, because the cooling cucumber masks the potency of the gin. The sake adds a little "je ne sais quoi" and the mint heightens the overall floral bouquet. The result is a drink that it is soooooooooo sippable that it's hard to stop. Due to popular demand, we often serve this at our Southern supper club.

Craig promises that if you follow this recipe, you can make dizzyingly delicious Chinatown char siu ribs at home in the oven or on the grill. That makes them a great choice for the winter, when you've got a hankering for ribs and the smoker is snowed in. Many Chinese restaurants use spareribs that are chopped into 3- to 4-inch riblets. If you want, your butcher can make you riblets with a band saw. Craig likes baby backs for this recipe because they are a bit meatier. You can also substitute 4 pounds of pork loin for the ribs if you wish. The booze is important for the marinade because it helps penetrate the meat, and even if you're a teetotaler, don't worry—there isn't any measurable alcohol in the ribs. If you must skip it, use apple juice or water. You can buy char siu sauce at Chinese specialty stores, and it makes a fine glaze, but it doesn't make ribs that taste like Chinese restaurant ribs. That's because you need to marinate the meat in a thin sauce first.

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day.

A relish best made when tomatoes are at their peak of summer flavor, this is versatile and zesty. Serve it with Huevos Rancheros , with chips, or to top an omelet. It would go very nicely with the Spanish Omelet with Chorizo and Avocado. Once you get started making it, you'll think of many uses. Pico de gallo means "rooster's beak" in Spanish. This relish apparently got its name because it used to be eaten with finger and thumb, and the action looked like the pecking beak of a rooster.

If the polenta is ready before the rest of the meal, keep it in the pan and press parchment or waxed paper directly on the surface to prevent a skin from forming; partially covering the pan with the lid will also work. Stir well before serving.

At a dinner at an Italian vinoteca, on the dessert menu was something I'd never seen before: ricotta-stuffed eggplant with candied orange and chocolate sauce. My curiosity piqued, I placed an order with the waiter, only to have him come back with "You won't like it. Order something else." Not one to be easily swayed from ordering an intriguing dessert, I ordered it in spite of his admonition, and you know what? I liked it—quite a bit, in fact. With that experience in mind, when I saw a fresh fennel cake on a dessert menu at a fancy three-star Michelin restaurant, I didn't hesitate to order it. I had high hopes and was ready for anything. But so was the waiter, who informed me as he set it down that if I didn't like it, he'd replace it with something else. He saw my expression after I took my first bite, and he briskly returned to the table to make good on his offer. Still, I do believe in giving a chance to things that are out of the ordinary, otherwise, how would we discover new flavors and tastes? I haven't gotten around to trying to come up with my own version of an eggplant dessert (and I'm not exactly chomping at the bit to come up with a fresh fennel one, either), but I've made these tomato jam-filled cookies many times and not once have I had to rush over to offer guests anything in their place.

Elevate your brunch with these cardamom-scented waffles, topped with lingonberry preserves.

Editor's note: Use this salsa to make Deborah Schneider's Mushroom, Rajas, and Corn Taco with Queso Fresco . A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means "burnt"), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.