Herbs & Spices

Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.

Tri-tip is flavorful and well-marbled, but because it’s really a roast rather than a steak, salt and seasonings don’t affect it the same way they do a thinner cut. That’s where this Mediterranean-inspired relish comes in. The combination of roasted red pepper, sun-dried tomatoes, and capers adds savor to every bite.

For a substantial vegetarian spin on köfte(a kind of Middle Eastern meatball), we beefed up grated zucchini with fresh herbs and mashed chickpeas. The accompanying pilaf, which uses both beets and their greens, is brilliantly colored and gets a joyous crunch from slivered almonds.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.

Tomatoes, originally native to South America, were not introduced to Italy until the sixteenth century. Now, of course, it's almost impossible to think of Italian cuisine without dozens of delicious tomato-based dishes coming to mind.

Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.

Generous handfuls of parsley and mint leaves are left whole, to hold their own alongside sweet ruffles of Bibb and thin slices of cucumber.

We can't get enough of this method for braising potatoes. In this variation, their tenderness is emphasized by an unctuous olive-oil glaze punctuated with fresh chives and tarragon.

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you'll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.

A great way to use beans and corn from your own garden or the farmer's market, this is the perfect dish for a warm summer's evening. Gently poached salmon, its flakes swollen and pillowy, is paired with a lightly glazed combination of fresh shell beans and corn. The poaching liquid is perked up with lemon juice, reduced, enriched with butter, and spooned over the fish to unite the salmon and the vegetables. This dish is especially lovely with green and purple basil, another summer staple.

Although tomatoes and aromatic herbs always complement each other, tender sprigs of fresh mint seem to have a special affinity for tomatoes. In this soup the mint is a sprightly highlight that serves as a refreshing foil to the richness of the cream. Other fresh herbs, such as thyme or basil, can be substituted and the soup will still be very tasty, but you really owe it to yourself to make this recipe with mint at least once. As for the tomatoes, if it's summertime choose the ripest, freshest ones you can find (a pinch of sugar will bring out their natural sweetness); at other times of the year canned will do just fine. Serve with a basket of hot garlic bread and a tossed vegetable salad.

This sweet-savory condiment is delicious with roasted or grilled meats.

Serve with crusty bread.

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.

This smooth puréed soup manages the near—impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.