Herbs & Spices

This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour—sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of.

The citrus-scented sugar syrup will make more than enough for eight drinks. Use the extra for seconds, or save it for sweetening other citrus cocktails. Freshly ground nutmeg is more aromatic than the pre-ground spice. Buy whole nutmeg (often sold in jars in the supermarket spice section) and scrape against the finest holes on a box grater.

This sauce adds a bright piquancy to almost any seafood. Try it with poached salmon, seared tuna, or sautéed shrimp.

Mint-chocolate truffles frozen in vanilla ice cream create a polka-dot dessert.

The red portions of rhubarb stalks make the best-looking pie, so buy extra and trim as needed.

You can make the lavender syrup and slice the berries ahead of time, but toss them together at the last minute. Any remaining lemon sugar can be used to sweeten espresso or tea.

Homemade rubs are a quick way to transform roasted meat, poultry, and vegetables into something special. Use this one on both steak and potatoes. Improv: Fennel, cumin, or caraway seeds can replace the coriander; intense, earthy herbs like oregano and sage can stand in for the thyme and rosemary.

This creamy, low-fat soup is packed with vitamins A and C.

Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match.

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." This twist on the classic garlic mayonnaise is as simple as blending mayo and fresh ginger in a processor.

The salmon is equally good served hot or cold. What to drink: Chardonnay or white Burgundy, such as Saint-Véran.

A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc.

With their golden flesh and creamy texture, Baby Dutch Yellow and Yellow Finn potatoes are preferred here.