Herbs & Spices

This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice.

These gnocchi are also delicious with a creamy Gorgonzola cheese sauce. Stir 1 cup cream and 2 ounces crumbled Gorgonzola in a medium saucepan until smooth. Add cooked browned gnocchi and toss to warm through.

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

A playful twist on the Bloody Mary, served frozen as a granita with a little vodka poured over. The Tolstoi is a full-flavored red hybrid tomato. If you can't find it, the Brandywine would also be delicious.

The chicken gets great flavor from a six hour brine, so begin early or a day ahead.

The butcher can bone the lamb for you.

Ground lamb is a natural choice for a barbecue—its distinctive taste really stands up to the smoke of the grill. These burgers get an extra boost from charmoula, a North African spice mixture.

The soft, slightly sweet bread called pulla is made with plenty of butter, which results in tender pieces that can be pulled apart, bite by bite.

Just as a touch of bergamot brings hints of floral and citrus to the blend of teas in Earl Grey, the essence of Seville orange and lemon scents the Lady Grey brew. Here, lime and tarragon provide yet more layers of fresh flavor.

Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.

This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.

A quick marinade brightens the steak, so it combines perfectly with the dish's Southeast Asian notes.

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.