Herbs & Spices

Chopped fresh mint lends an unexpected twist, giving broccoli a brand-new identity.

Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here. A simple, terrific fall or winter side dish.

Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here. I can't have cocktail hour without great, fresh olives — and
I don't mean the rubbery, tasteless black ones from a can.
I mean the real deal: kalamatas, niçoises, gaetas, picholines— the more variety, the better. Most good supermarkets these days feature an olive bar—that is, a variety of loose olives available in bulk. And that is a very, very good thing. Some of these places include among the selection a batch of olives that have been seasoned with herbs and other flavors, too. But it's more fun to do it yourself; you can buy different kinds of olives (be sure to get different sizes and colors, which looks great in the bowl), select the flavors you like the best — say, thyme, cayenne, garlic, grapefruit zest, whatever — and you can control the spiciness. You'll have a great collection of olives for your next impromptu get together, or an excellent addition to an antipasto platter. And they're almost no work at all to make. When you serve, remember to put out a small dish so guests have some place to put the pits.

In this very simple recipe, the spices, mint, garlic, and oil form a crust that helps seal in the lamb's juices. Sautéed carrots and roasted potatoes would be nice on the side.

This super-easy, no-cook dessert tastes like the ultimate Creamsicle.

The chive butter is a breeze to make, and it works overtime: First it's used to baste the shrimp, later it becomes the sauce.

Editor's note: The recipe and introductory text below are from Marilynn and Sheila Brass's Heirloom Baking with the Brass Sisters. To read Epicurious's review of the cookbook, click here. Tarte au Sucre 1920s
We found this recipe handwritten on an index card filed among main dishes and salads. We believe it has ties to our neighbors to the north, with origins in France. Although it's simple and quick, this is a serious pie. We love the caramelized sugar taste of this tar, which is so representative of Canadian sweets.

You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.

We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.

Work more soy into your diet with this delicious vegetarian dish. Serve with: rice noodles or steamed rice.