Herbs & Spices

Although butter always works well with asparagus, horseradish adds a little kick. Halving the stalks saves time in the oven.

Chicken thighs are an excellent choice if you're looking for big, meaty flavor that's easy on the wallet. Here, they're seared until the skin is golden-crisp and then roasted with the classic combination of lemon and oregano until juicy.

There's no doubt these are some seriously cheesy biscuits, but dill adds a dose of herbal brightness, making them the ideal partner for grits with rosemary bacon (page 61) and fried eggs.

As a harbinger of spring, artichokes have a special place on the Passover table and in our hearts. One of Roberts's favorite ways to enjoy them is this elegant Roman preparation. (Rome is home to the oldest Jewish community in the Western world—the first Jews arrived in 161 b.c.e. as ambassadors from Judah Maccabee in Jerusalem.) The trimmed artichokes are braised in a lemony broth zinging with garlic and mint, which is later reduced to a satiny sauce.

The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.

Radishes become lusciously tender and mild when braised with butter. Mustard sauce restores just the right amount of sharpness to complement the full, meaty flavor of quick-cooking skirt steak.

An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead—they improve with age.

This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. The secret to the moistness of the tender layers is olive oil—a common ingredient in Provençal cakes—and they take well to the bright lemon curd and loose billows of lavender-honey cream.

Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.

The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture: 1). Don't overmix the batter. When you stir in the water, mix very gently just until the dry ingredients are moistened. Don't attempt to work out the lumps, or the batter will become heavy. 2). Be sure the water you mix in is very cold. This will make a cold batter that will remain light when fried. 3). Mix the batter just before frying. Making it ahead will produce a heavy coating. 4). Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere. 5). Be sure the oil is the proper temperature. If it's not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura. Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish.

The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and they’re slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores.

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.

Top the dough with the onion mixture, then add your toppings. Blue cheese and halved Kalamata olives would work well with the onions.

A spring herb butter makes the lamb fresh and lively. Be sure to reserve 1/4 cup of the butter for flavoring the Garland of Spring Vegetables .

Saffron gives the couscous a gorgeous yellow color.

The secret to these moist cupcakes? Reduced coconut milk.