Herbs & Spices

Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking.

Boston brown bread is in the canned-vegetable aisle of most supermarkets.

Created during the '20s at the Palace Hotel in San Francisco, Green Goddess dressing goes modern here with the addition of goat cheese.

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

This delicious bread, which has been part of Egyptian cuisine since the time of the Pharaohs, gets beautiful color and vibrant flavor from dukka, a blend of spices and nuts widely used in the Middle East.

This pan-Asian tofu gets brilliant color and lively flavor from an easy cilantro pesto. To make this dish vegetarian, you can simply replace the fish sauce with soy sauce.

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.

At Mo Mo, chef Greg Malouf serves his b'stilla in individual portions, but we've opted to make a large pie designed to be served in wedges.

This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).

This zesty butter can be kept in the refrigerator for a week or frozen for a month. Use it on all sorts of meats and poultry, vegetables, or cornbread.