Herbs & Spices

Dried crushed red pepper adds heat to the glazed carrots.

A light, tender cake that’s perfectly spiced. Any leftovers would be delicious with coffee or tea the next day.

This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top.

Pureeing the caramelized onions gives this soup a thick, creamy texture.

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

The Original: Filling made from ground beef simmered in a spicy tomato sauce. Our Version: Tender pieces of pork simmered with roasted green chiles and salsa verde.

The tanginess of the homemade pickled eggs (they're easy!) balances the richness of the chicken liver. Timing note: Begin making the eggs at least one day ahead.

The Original: Breaded, fried eggplant with a thick oregano-flavored tomato sauce. Our Version: Broiled slices of eggplant wrapped around a mint-and chard-flecked ricotta filling.

The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of artichoke hearts and potatoes.

Start preparing the liqueur at least three weeks ahead.

Though slightly unconventional, white wine works incredibly well with steak.

Rosemary's piney scent is so particular you could never mistake it for any other herb. A handful of sprigs (left over from Beef Sautéed with White Wine and Rosemary ) mingle with garlic to cast a spell over roasted potatoes, resulting in something that's just right on a winter night.

"America needs more bran," says food editor Ian Knauer. It's hard to argue when your mouth is full of one of his crumbly, deliciously buttery bran muffins. Golden raisins add sunny bursts to this healthful snack.

Give everyday chicken cutlets a delicious lift with a tangy-savory combination of fresh tarragon and capers. If you don't have a spice mill, a coffee grinder works, too—just be sure to wipe it out before and after using.

Use a V-slicer for the vegetables and a peeler for the Parmesan.

Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.

Spicy and bright, this salsa makes chicken breasts party-worthy, and would also be a superb topper for pork or fish.