Herbs & Spices

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

Erin Franzman of New York City, writes: "After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist." Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor.

You'll need to start marinating the meat at least a day ahead. It can be cooked up to 2 days in advance of serving.

Ask your butcher to butterfly the leg of lamb for you.

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

IMPROV: Instead of tarragon, try dill; sub bacon for the ham.

Ask your fishmonger to skin the salmon fillets for you.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. To read more about Harumi, click here. Mentaiko Spaghettini This is one of the most popular types of pasta in Japan and is a great example of how a foreign ingredient has been adapted to Japanese taste. I think you will find it quite an eye opener.

This fragrant dish would be great served over couscous.

Complete the tropical scene by garnishing these pink drinks with paper umbrellas or (unsprayed) orchids.

In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's the national dish of Trinidad. Here, the stew becomes a sauce, creating an elegant starter or light lunch.

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.

Sfogliata Served with a glass of full-bodied red wine or a Martini, this anchovy- and oregano-flecked Italian bread makes for an appetizer extraordinaire.