Herbs & Spices

Turkey is native to Mexico; it was a staple in the Mayan diet. I first sampled pavo en sac kol at Los Almendros in Mérida. This recipe was inspired by Rick Bayless.

Frozen puff pastry makes a quick and easy crust for this modern take on pizza.

Make a simple herb oil to brush over the flatbreads as soon as they come out of the skillet. Just mix 1/4 cup olive oil, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon ground coriander. Or serve with raita .

Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.

Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.

This light spring recipe, from chef Daniel Patterson of San Francisco's Coi, is a great way to use the buttermilk left over after making Patterson's homemade butter . Strips of yuba are simmered in the buttermilk and then topped with a bright-green sauce of fresh peas, basil, and fava leaves. Yuba, also called tofu skin, is made by heating soy milk until a skin forms on the surface. Here, strips of tender, slightly chewy yuba stand in for pasta. (See the Test-Kitchen Tips, below, for more information on ingredients and substitutions.)

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

"What grows together, goes together" is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraint—just a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.

Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices. Many Italians will leave the milk curds that form alongside the meat where they are, but Ferrigno strains them out for a more refined sauce.

Tender and flavorful, sirloin needs little adornment. The olive sauce imparts just the right hint of spice and saltiness—and it's ready in about ten minutes.

This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the Steak and Olives

These "hats" are a classic dish in Ferrara, where you'll find them filled with a range of different things, from meat to vegetables. In this version, the toasted flavor of the butter and the herbal quality of the sage in the sauce really bring out the nuttiness of the parmesan and butternut squash in the filling.

Even if anchovies aren't part of your culinary heritage, the way the sweetness of the onions and the saltiness of the fish interact, combined with the tactile pleasure of the crunchy bread crumbs, will have you missing your nonna no matter what your nationality.

Salads like this one are found all over Puglia, almost always with carrot, celery, and parsley (we suspect the locals like the combination as much for its gorgeous color contrast with the octopus as for its freshness and crunch) and lightly dressed with olive oil and lemon.

With its warm, comforting flavors of sausage, olives, and white wine, this rustic dish will transport your guests to a farmhouse in Umbria.

This salsa comes together quickly (and can be made two days ahead). If you're pressed for time, there are several good prepared tomatillo salsas on the market. Extra salsa will keep, covered, in the refrigerator for up to a week. Mix with sour cream for a vegetable dip, or add to chicken soup and garnish with strips of fried tortillas.

Carrots are gently infused with a sweet, minty flavor.