Herbs & Spices

Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his <epi:recipelink id="364389">Carnitas or <epi:recipelink id="364409">Carne Adobada Tacos.</epi:recipelink></epi:recipelink> Pineapple's bright sweet-tart flavor becomes sweeter and more complex as the sugars caramelize on the grill or under the broiler. Like most fruit salsas, a high heat level—thank you, habaneros—keeps all that beautiful sweetness in check. This salsa brings to mind tacos al pastor—the amazing taqueria specialty of pork roasting on a vertical spit with a piece of pineapple on top, dripping its juices onto the charred meat—so I often serve it with roast pork or Carnitas, but it also goes great with grilled fish or shrimp. I thank my dear friend, the wonderful chef-instructor at the Culinary Institute of America, Sergio Remolina for inspiring this recipe. Cheers, Sergio!

Meaty garbanzo beans add protein and fiber to this classic Mediterranean stew.

Look for potatoes of similar diameter so that they line up easily when stacked. You should be able to get 3 to 4 slices from the Yukon Gold and red potatoes and 5 to 6 slices from each sweet potato. To make these stacks hot and spicy, add cayenne pepper to the barbecue spice blend. You can also slice an onion into very thin rings, coat with the same spices and roast alongside the potatoes. Insert a roasted onion slice between each potato slice.
Parve
Non-gebrokts

This salad is so simple and refreshing. The spiced matzo chips can be made a few days in advance and stored in a ziplock bag. I always make some extra to serve with soup or dips at another meal.
Parve
Gebrokts

Editor's note: This recipe is part of Susie Fishbein's Tricolor Matzo Ball soup . Meat or Parve
Gebrokts

Thick, herby chimichurri is a great sauce to add to your cooking repertoire. Serve it with grilled meats or sausages, toss it with roasted potatoes, brush it on bread before grilling, or pair it with fried eggs.

Any strong spices or herbs have to be used with caution and a light touch, even with an ingredient as intensely flavored as chocolate, as the aim is to achieve balance, where everything can be tasted and nothing dominates. Richard Bertinet, of the UK's Bertinet Kitchen, has managed this superbly with his chocolate and cardamom ice cream, with a dose of vanilla seeds to add depth, complexity, and richness.

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry. The spice paste can be made up to a week ahead of cooking.