Herbs & Spices

Three Cheese Asparagus Ravioli flavored with lemon, garlic and basil make a delicious meal to enjoy any night of the week. This one comes together in about 15 minutes so "too busy" is not an excuse.

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.

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.

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.

These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.