Herbs & Spices

Even lovelier atop coarsely torn escarole.

This refreshing soup makes a great first course for a summer dinner party.

Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.

For a sweeter take on this cool spa drink, add 2 1/2 tablespoons sugar or agave nectar, available at Whole Foods, other natural foods stores, and at wildorganics.net.

A satisfying first-course salad with beautifully balanced Asian flavors.

Use small heirloom tomatoes in assorted colors for a pretty presentation.

Chop the shallots and the garlic in the processor to make this recipe even easier.

Cooking time may vary, depending on the thickness of the chicken. Check for doneness.

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

Bruising the spices means to almost—but not quite—crush the whole spice seeds or pods. By pressing on the spices with a pestle or the side of a knife, you release the natural oils, making the seasonings more flavorful.

As with many European desserts, this recipe calls for no salt but does use salted butter rather than unsalted.

These tender little potatoes, stuffed to the brim with a garlicky, cheesy filling, are an easy alternative to mashed or baked potatoes.

In Chalcatongo, Jiménez purchases pit-roasted lamb, then warms up the meat in a simple tomatillo sauce rich with the earthy zing of costeño rojo chiles. On this side of the border, you'll have to cook your meat first, but our adaptation (we slow-roast it) couldn't be easier.

Firm, meaty whitefish fillets stand up beautifully to a double helping of tangy horseradish—first in a crisp panko breading, then in a quick, flavor-packed rémoulade that tops off the dish.

Jean-Georges Vongerichten, of Spice Market in New York City, packs in vitamin C.

A dish that may help prevent cancer, from Chan Le at Le Colonial in Chicago.

Xiao Fan's spicy sauce will transform not only this steamed chicken but also plain rice, noodles, tofu, even grilled steak. The sauce can be doubled and leftovers chilled for a week. To reheat, add a bit of broth or water and simmer for about a minute.