Herbs & Spices

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

This chicken feels light and summery. That's because there's no mayo, just lots of herbs and spiced pita chips.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed's, or Fentimans brands.

When it comes to buying feta, you've got choices. We love the firm texture and sheep's-milk tang of Bulgarian or Greek.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Squeeze out as much liquid from the zucchini as possible.

Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

In North Africa (and Marseille!) mint tea is generally drunk enormously sweet—the kind of sweetness that makes you a bit thirsty—which is exactly how I like it. Start with 1/4 cup of sugar and add more if you want it sweeter. To avoid any bitterness, do not let the tea boil once the mint has been added. For an earthy, Tunisian touch, dry roast a handful of pine nuts and drop them in the glass just before serving.

If you don't have a punch bowl, do what van Boven does: "Use a big glass vase—it's nice and tall and doesn't take up too much space on your table."

Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

Spiced tea and sweetened condensed milk are the keys here.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.

A basic, must-have ingredient for the serious soda crafter, ginger syrup is an excellent starter recipe. Stirred into a glass of icy seltzer, it makes a zingy, invigorating soda with just enough bite to be interesting. As a building block for more complicated drink blends, this syrup adds depth with its warm spice and clean citrus note. For a more traditional ginger syrup that will make a classic ginger ale, omit the lemon zest.