Herbs & Spices

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South." Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Lamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes.

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

Pitas, or savory pies, are ubiquitous in mountainous Epirus, in no small part because their portability suited itinerant sheepherding families. Even when you are staying put, this one is well worth making. Its homemade phyllo is rolled out much thicker than the commercial kind, making something more akin to a tender piecrust, and it's imbued with rich flavor from yogurt.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.

This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina.

With authentic Asian flavor, this soup is a perfect light supper.

The citrusy dressing makes this dish a standout, and there's plenty extra to be sopped up with rice or crusty bread. Cooking shrimp in their shells keeps them juicy and tender. It all makes for casual finger food that requires plenty of napkins — which is part of the fun.

Roasting the berries intensifies their flavor. Try substituting basil for the tarragon.

This salad is no bland picnic side dish: Slices of deli ham and bits of salty bacon give it hearty main-course appeal.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

Lemon thyme, available at farmers markets and specialty produce markets, lends this corn a delicate lemony-herbal flavor, but feel free to use regular fresh thyme instead. Steaming the corn is a gentle method that allows you to cook it in butter; you can pull back the husks and use them as a handle while eating.

Watermelon chunks in savory salads have been all the rage in the past few years, but we wanted a way to retain the fruit's best trait: how enjoyable it is to eat out of hand on a hot day. These wedges, sprinkled with salt, pepper, cheese, and heady fresh mint, are a light, refreshing start to a warm-weather meal. And they leave your other hand free to hold a drink or chase after the kids.