Herbs & Spices

Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg. Contributed by Arnon Oren. An authentic Mexican mole calls for more than two dozen spices, added in a particular order. This marinade, based on the flavors of those spices, adds a wonderful savoriness and spiciness to beef. The thin slices of flank steak are wonderful on their own, with a basket full of warm tortillas, or served on top of a green salad. Start this recipe the night before you intend to serve to allow it to marinate overnight. To retain the steak's juiciness, be sure to let the meat rest before slicing, and remove the steak from the heat while it is still a bit rare, as it will continue to cook as it rests.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

This dessert needs some last-minute assembly, so appoint a helper or line up the components to make it all go smoothly.

For a lighter version, wrap the fish in very large butter lettuce leaves.

This fresh and sophisticated dish would be a delicious vegetarian entrée for two—just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket.

Add a salad and your meal is set. Or serve small squares for an appetizer.

Mac and cheese goes southwestern with corn chips and salsa verde.

Crystallized ginger makes these a little different. It's available, already chopped, in the spice section of many supermarkets.

This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours.

The combination of potatoes and cheese just can't be beat, especially here, in this rich, filling soup.

This wintertime favorite, a great way to use up the leftover rice in your fridge, gets a surprise lift from lemon zest. For added crunch, sprinkle it with slivered almonds or pistachios before serving. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Use this fresh mint syrup to make Mint Juleps or Mojitos.

Ginger beer is a staple in Jamaica, and the best is homemade (it's easy to do, as you'll see in this recipe). Resist the temptation to use commercial ginger beer for this drink — it's too sweet.

This dish makes delicious use of the warm spices prevalent throughout island cooking. The chicken needs time to marinate, so start the recipe ahead.

"Rundown" (also called "oiled down" or "oil dong") is a classic stew served throughout the islands, often using saltfish or mackerel. Stories proliferate as to where the term comes from, but Jamaicans say "cook it down" when they mean to cook something for a long time. This vegetarian take is luxurious and satisfying. Serve this as a side dish or over rice as an entrée.

This is the easy way to make ginger beer, where the ginger is simply soaked — just slightly fermented — for 24 hours (another method requires up to a five-day fermentation). Ginger beer is one of Jamaica's most popular soft drinks and is sold practically everywhere, from the supermarket to roadside stands. This drink is wonderfully refreshing. If the ginger heat is too much, tame it with more crushed ice and some club soda.

Anne Marie Gaspard of Gros Islet, St. Lucia, writes: "I've always enjoyed cooking — for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy."