Herbs & Spices

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice.

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.

Don't fret if you can’t find turbot. Look out for other flatfish such as Dover sole or flounder.

We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.

This spicy, sour, salty, crunchy mix isn't your typical roasted bar nuts. Fresh lime juice, red onion, chiles, and cilantro give it amazing flavor. It's best served with spoons for scooping into your palm.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Refreshingly cold noodles, Vietnamese-spiced pork meatballs, and an array of toppings like fried shallots and crushed peanuts ensure this make-ahead dinner is totally unforgettable.

This sparkling alcohol-free drink—sweetened with a ginger and coconut-sugar syrup—is the perfect way to feel refreshed on a summer day.

There’s something sweetly nostalgic about vanilla birthday cake—though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn’t want a giant donut for their birthday, amirite?

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.