Herbs & Spices

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

"This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider." —Dawn Perry, senior food editor

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

A minty spice rub perfumes these succulent lamb chops with tons of flavor.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

Butter beans are among the late-summer treasures in Charleston. For this simple, satisfying side, use the small green kind (or frozen baby lima beans in the off-season).