Herbs & Spices

Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork). The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors, was given to us by our art director Erika Oliveira's mother, who is Indian. The sev you buy should be thin but not very thin, or your bhel poori will be too mushy.

The term fines herbes refers to a blend of aromatic herbs that usually includes parsley, chervil, chives, and tarragon. The combination is used in sauces, vegetables, and meat dishes, but it also adds subtle freshness to green salads.

Like all the names of the desserts at Sugar, this one is a play on a literary work (André Gide's The Immoralist). The campfire favorite is made at once more refined and more scrumptious: Meltingly soft, homemade marshmallows are caramelized atop tender, crumbly chocolate sablé cookies. You will need to use a stand mixer to prepare the fresh marshmallows, and a kitchen blowtorch to caramelize them.

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business. "The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home." This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.

Serve with: Red bean and rice salad, and slices of avocado and grapefruit.

Hearty lentils and a creamy cauliflower puree make this a particularly satisfying fish dish. Curry powder is an exotic surprise in the lentils.

Serve with: Buttermilk biscuits with herb butter, and chilled steamed asparagus spears in a citrus vinaigrette.

This recipe is an accompaniment for Chai-Spiced Honey Bundt Cakes . Any leftover syrup would be delicious drizzled over pancakes.

Willow Cheng of Santa Monica, California, writes: "I just got a big promotion and my husband wanted to take me out to dinner to celebrate. We had both heard great things about A.O.C., so we decided to check it out. The food didn't disappoint — especially the outstanding curried cauliflower."

Serve with: Sesame breadsticks, and arugula tossed in balsamic vinaigrette.

"On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." Broccoli rabe is also called rapini.

This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with: Green beans sautéed with mushrooms, and mashed potatoes with chives.

Exactly what a fancy grilled cheese should be — top-notch cheese and bread with a little surprise (an almond-sage spread).

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

Serve with: Tabbouleh (bulgur salad), and green beans sautéed with almonds.

Serve with: Orzo tossed with butter and sliced green onion, and sliced roasted beets.