Herbs & Spices

Ají ecuatorianoají ecuatoriano Served on the table as an accompaniment to soups, this fresh sauce gets its tart, vibrant flavor from the tamarillo (tree tomato), native to South America. A small red tomato can be substituted.

Serve with cucumber rounds, red bell pepper strips, and sticks of jicama.

After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

This ice cream doesn't hit you over the head with the flavor of chestnuts. Mellow and creamy, it's great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with a delicate butter cookie.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Roasting the pears in chestnut honey gives this dish a nice robust flavor, but if you don't have any around or don't feel like seeking it out at a specialty store, regular honey works well too. The sprinkling of cinnamon on top is a classic with the pears, but feel free to flavor this dish any way you'd like — our variation using black pepper and thyme lends the pears an unexpected sweet and savory twist. Be sure to use firm Bosc pears here. Other varieties tend to fall apart.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Roasted marinated tofu is one of those addictive foods that's OK to keep eating, compared to, say, cheese fondue or doughnut holes. The combination of shiitake mushrooms and soy makes our version particularly hearty.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Dressed with roasted red peppers, olive oil, mustard, and garlic instead of the usual bland mayonnaise, this chicken salad packs a punch. It's great made into a sandwich for lunch at the office. Or if bread isn't on your menu, serve the chicken salad on a bed of greens tossed with a little olive oil and sprinkled with salt.

The spices in Indian chai tea flavor this creamy cheesecake.

This moist cake keeps beautifully for a day or two after you make it.

East meets West in this dessert version of the spring roll.

For an extra special look, pick up a mix of white, red, and purple baby potatoes.

Smoked turkey drumsticks can be found in the meat section of most supermarkets. If unavailable, substitute smoked ham hocks. WHAT TO DRINK: A pale ale with a spicy finish, like Sierra Nevada.

A rich, aromatic (and potent) version of hot buttered rum.

Start preparing this one day before serving — it needs to chill overnight.

In Italy, thin slices of bresaola are typically served as an antipasto. In this recipe, the thinly sliced meat is topped with a crunchy brussels sprout salad.