Herbs & Spices

Our food editors find the texture of pineapple sherbet so much lighter and fluffier than that of other sherbets and sorbets — it practically has the weightlessness of granita. It provides a wonderful, tangy balance to the rich ambrosia cake and is delicious on its own, too.

The pleasant bite of anise gives these beautiful cookies a grown-up appeal. This recipe is from Mary McAvoy of Willow Grove, Pennsylvania, who has been baking since she was ten years old.

Prosciutto and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.

This variation on paella uses Israeli couscous in place of rice.

We prefer the taste of organic canned tomatoes in this particular recipe, as they tend to be sweeter. If using other canned tomatoes, you might want to add a bit more sugar to balance their acidity.

Don't be put off by this recipe if you don't like the slippery texture of okra — it disappears when the okra is coated in batter.

This dessert has been the grand finale for every type of fancy dinner at Highlands, from museum balls we've catered to family Thanksgiving meals to nightly desserts. Buttery sweet potato filling, sweet coconut, and crunchy pecans combine with a dark rum crème anglaise to make a minor classic. This also pairs well with a cinnamon crème anglaise (see Variation).

Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

Try it with: Roast turkey sandwiches with cucumber and cilantro, chicken salad with grapes, or as a dipping sauce for satay-style appetizers. (Indian curry paste can be found at some supermarkets, specialty foods stores, and Indian markets.)