Herbs & Spices

Butter beans are among the late-summer treasures in Charleston. For this simple, satisfying side, use the small green kind (or frozen baby lima beans in the off-season).

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.

Wrap slider-sized pork patties in tender lettuce leaves and serve with plenty of spicy sauce on the side for dipping.

A pleasingly fiery cold buster that belongs in your fridge all winter long.

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

Give your morning a boost by having a Strawberry-Mint Smoothie. Try this delicious CARNATION BREAKFAST ESSENTIALS drink with mint garnish today!

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.

Says Chef Yu: "I really love a slightly softer taco filling with lots of toppings for crunch. This is based off a chili verde recipe that my chef used to do for staff meal, with a Mexican/Southeast Asian tinge. The two cultures share so many of the same flavors, it's easy to blend them without making it feel out of place."

Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: "They should be pretty firm and snappy, not flabby."

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Jason Cobler, the lead bartender of Harvest in Louisville, Kentucky, shared this recipe with Epicurious. Inspired by the Mint Julep, this is a lighter cocktail that will get you going the day after the Kentucky Derby.