Herbs & Spices

Green wheat was originally the Middle East's answer to a dwindling winter wheat supply; immature wheat was set ablaze to roast it and ready it for eating.

Use the season's first wild mushrooms in this satisfying vegetarian pasta.

This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.

You'll have more spice rub than you need for the Grillades . Try this seasoning on fish, pork, or beef dishes.

Traditionally, this Mediterranean fish soup is spooned over slices of toasted bread that have been rubbed with garlic. In this version, it is served with fresh bread (see the Lemon and Rosemary Fougasse recipe) and aioli — for stirring into the soup or spreading on the bread.

What to drink: Try these with a lightly chilled Oregon Pinot Gris.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

Chicken, not fish, is the star in this version of the hearty Provençal soup. IMPROV: Make this dish even more flavorful by adding a faux rouille. Combine 1/2 cup mayonnaise with 2 minced garlic cloves, 2 teaspoons fresh lemon juice, and 1/2 teaspoon paprika; season with salt and pepper. Top each serving with a dollop.

Bedell Cellars, along with nearby Corey Creek Vineyards, is owned by New Line Cinema CEO Michael Lynne, who has spared no expense in fine-tuning — not to mention set designing: Art from his private collection, including works by Cindy Sherman, Sam Taylor-Wood, Uta Barth, and Sarah Morris, decorates the tasting room. Bedell has been known since 1988 for producing the best Merlot on Long Island: Less California and more Bordeaux in style (softer tannins, nuanced fruit), the Merlot is a delicious match with duck.

Made with crisp radishes, salty olives, and feta, and dressed with minted olive oil and lemon, this salad really sings. Not technically a grain, but rather the seed of an herb, quinoa hails from South America. (It is often called a "supergrain" because it contains more protein than any grain.) Bulgur comes from the hulled, cracked berries of whole wheat, and has a nutty flavor.

Since lima and fava beans have a shorter growing season than most local tomatoes, we've given frozen edamame, available year-round, as an alternative to make this recipe more versatile.

An inventive new take on a classic fall side. What to drink: A fruity red with a nice acidity. Try: Keenan 2002 Merlot, Carneros, Napa ($25).

Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The salmon salad is one of my favorite dishes for entertaining. The ginger-lime dressing is always a hit.

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.