Herbs & Spices

This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

All the flavors of a steak sandwich on rye, but in salad form.

Serving Size: 8

"Strawberries and Sambuca are such a wonderful combination," says author Gina Marie Miraglia Eriquez. "Add a little vanilla in there and you can't go wrong. And it's beautiful, too." We totally agree.

Editor's note: Use this recipe to make Rawia Bishara's Eggplant Napoleon . The first time I ever tasted pesto, I was hooked. I remember the first meal I made using it like it was yesterday—linguini tossed with pesto, topped with fried eggplant and served with fresh home-baked bread. When I use pesto this way, as a sauce, I generally make it with pine nuts. If I'm going to incorporate it into a dish, I use almonds, which are less expensive.

Selling skeptics on the idea of a vegetarian dinner is easy when it's in pie form. Maitake mushrooms add heft.

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

This is an interesting twist on our beautiful soda bread. Look for dried cranberries in the larger supermarkets or any health food shop should stock them. This is my favourite bread that we serve as part of our bread selection in the evening.

Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef

Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

Peanut butter, ginger and fresh basil bring out the Thai character of this tasty rice-and-chicken salad

This julep riff from Bobby Flay tastes fresh and not too sweet.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

A nice alternative to its fermented cousin; put this on pork chops or fish.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.