Herbs & Spices

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

A nice side for grilled chicken or steak.

For tender burgers, gently combine and shape the chicken mixture.

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

For extra crunch, add a few strips of cucumber or bell pepper before rolling these up.

For a fun presentation, serve the granita in hollowed-out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon.

The basil oil would also be delicious drizzled over fish, vegetables, or chicken.

What to drink: Salsas can be tricky when it comes to pairing, but here a soft, fruity red wine with medium body is just the thing. Try Martín Códax 2006 "Ergo" Tempranillo (Rioja, Spain, $15).

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Feel free to swap in store-bought pizza dough here—the most important part of the recipe is grilling the pies.

Why you'll make it: Because it's as good as a lobster roll in a simpler-to-make easier-on- the-budget package.

Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.

Why you'll make it: Because it's an all-purpose refresher — drink it straight, top with sparkling water, or spike with vodka, gin, or tequila.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.