Herbs & Spices

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." Here's a great way to use leftover pasta or any pasta or marinara sauce.

This is equally delicious hot or cold.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. 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." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Leigh Santini of Portland, Oregon, writes: "A group of coworkers and I had a fantastic dinner at the nearby Farm Café a couple of weeks ago. While we were waiting for our table, we had drinks and an order of the roasted hazelnuts on the deck. I know I tasted rosemary in the glaze but couldn't place the rest of the flavors. Can you help?" The restaurant uses locally grown Oregon hazelnuts for this recipe. If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency.

Robyn Fuoco of Mainly Café and Bakery, Philadelphia, PA, writes: "Although I don't have any formal culinary training, I've spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I'm co-owner of the Mainly Café and Bakery, where I also happen to be the pastry chef. After I've spent all day baking — and tasting — sweets, it's good to go home and make "real food" to eat. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

The Meyer lemon's moderate acidity ties in nicely with the sweetness of the crab, though standard lemons can also be used.

A spicy Thai take on a classic party dish.

Rouille is synonymous with bouillabaisse, the Provençal seafood soup. The rust-red sauce is traditionally prepared by blending chiles, garlic, olive oil, and breadcrumbs. This easy, mayonnaise-based version is delicious with fried fish and seafood.

Rachel English of Atlanta, Georgia, writes: "My husband and I both love to cook (and eat), so we were excited when we heard that local chef Kevin Rathbun was opening a new restaurant, called Rathbun's, not too far from our house. We stopped by for dinner a few weeks ago and absolutely loved the fried shrimp appetizer. I just have to have the recipe." The restaurant also prepares this dish with chicken and tofu. The flavorful Thai-inspired batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

This rendition of India's popular yogurt shake makes a cooling counterpoint to any spicy dish.

Slender wedges of this creamy quiche also make a wonderful appetizer.

Loren uses a mortar and pestle to pound the ingredients for her pestolike sauce, but we found it much easier to blend them in a food processor.

Camote is Spanish for sweet potato.

This recipe sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

This recipe is sponsored by Black Swan Vineyards

This recipe sponsored by Black Swan Vineyards

sponsored by Black Swan Vineyards