Herbs & Spices

One of the most important steps in making custard is making sure the sugar is fully dissolved into the yolks. Be sure to beat them together until pale yellow ribbons form, since the sugar acts as a shield for the yolks, preventing them from curdling when you add the hot cream.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.

Slightly undercook these mouthwatering morsels for a molten effect.

This addictive sauce is also incredible with beignets or ice cream.

Toast the cornbread for a nice crisp texture.

Everyone loves a Bundt, and a sweet-potato version drizzled with coffee-chocolate sauce is hard to beat.

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

These irresistible garlic bread bites can be served as an appetizer or a snack. If you have leftovers (though we doubt you will!), try them sprinkled over soups or salads.

Feta, Kalamata olives, oregano, and a squeeze of fresh lemon juice give this grilled-squash pizza its unmistakably Greek flavor. I use a panini press to grill the slices of yellow squash and zucchini because I love the look and slightly charred flavor this method produces. You can also cook the squash in the oven or on a grill or stove-top grill pan. Grilling the cut face of a lemon half in the same way gives it a beautiful appearance and tones down its acidity a bit.

This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Tart, sour, and just as refreshing as ye olde cranberry sauce.