Herbs & Spices

Butterflying chicken transforms a hard-to-grill round bird into a flatter shape that is easier to crisp and cook through.

A crisp, assertive salad of shaved radishes and parsley provides an addictive counterpoint to these fennel-rubbed, fire-kissed pork chops.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Rose water is the little something that makes this cocktail recipe special.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

Smoky bacon, crunchy shredded lettuce, and a zesty dressing—what’s not to like?

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.

Top a baked pizza crust with garlicky spinach pesto and raw sliced heirloom tomatoes for a wonderfully fresh summer dinner.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

To make these cakes, I use the reverse creaming method, as opposed to the more common creaming method. Instead of beating air into the sugar and butter, adding the eggs then stirring in the dry ingredients, the reverse creaming method requires the butter to be rubbed into the dry ingredients, followed by milk and eggs. As well as being simpler, with fewer stages, I think this method produces a better textured, more even sponge. When you rub the butter into the flour and sugar, the flour particles get coated in fat, which minimizes gluten formation in the cake. Gluten is the essential component in bread, but in cakes too much can produce a tough and chewy sponge.

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.