Herbs & Spices

This pasta dish would be a great side with grilled trout.

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. The produce there inspired me to create this dish, which is a real taste of the South."

This simple one-dish vegetarian meal is hearty without being heavy.

This can be served hot or at room temperature.

This light chowder with a subtle note of smokiness really lets the scallops shine.

This riff on traditional fried rice plays the sharp, spicy flavor of ginger off the sweetness of fresh pineapple to delicious effect.

They're inspired by lobster rolls, but we think you'll find these sandwiches more popular with a crowd of all ages — not to mention more affordable and easier on the cook.

This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.

Though this recipe owes a debt to that icon of childhood desserts, Jell-O with whipped cream, the interplay of floral passion fruit and herbal basil is nothing if not elegant.

To call this bracing pink drink a rhubarb-infused ginger ale doesn't do it justice; it's much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint.

Cucumbers provide visual appeal and help keep the fish fillets delightfully moist.

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.

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

A simple seasoning of salt and pepper leaves this steak ready for an assertive horseradish sauce. It's a great, simple choice for a special occasion.

Ca ri ga Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.

Editor's note: The recipe below by chef Jean-Georges Vongerichten is excerpted from Off Duty, a collection of chefs' recipes compiled by chef David Nicholls. To read more about the book, click here.

Dau hu xa ot Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. While traveling on a train one time to the coastal town of Nha Trang, I sat next to an elderly nun. Over the course of our bumpy eight-hour ride, she shared stories of life at the temple and the difficult years after the end of the war when the Communist government cracked down on religious factions. Toward the end of our chat, she pulled out a bag of food she'd prepared for the trip. It was tofu that had been cooked in chilies, lemongrass and la lot, an aromatic leaf also known as pepper leaf. When she gave me a taste, I knew immediately that I had to learn how to make it. This is my rendition of that fabulous dish. Make sure to pat the tofu dry before marinating it and use very fresh lemongrass. I always love serving this to friends who think tofu dishes are bland.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. I was taught to grill oysters on one of my trips to the Pacific Northwest. This is one of those dishes where organization is imperative. Because the oysters cook for only a few minutes, you've got to have the garnishes ready before you put the shells on the grill. The mango pico de gallo and the red chile horseradish are hot and sweet on your tongue. If you think that the red chile horseradish looks too spicy, don't worry, for the sweet mango provides just the right cooling sensation. The oysters actually "pop" when they are cooked and make for a great presentation.