Herbs & Spices

Some describe the flavor of lemon verbena as a cross between a very subtle licorice and camphor. I love it for its lemony finish. Herbal and bright, it's sometimes used in cooking as a replacement for oregano. As a soda flavor, lemon verbena is modern and crisp, with an herbal complexity. It's great as a stand-alone drink for cocktail hour and as a complement to light, simple meals.

Thai red curry paste typically has more than eight different ingredients, including hot red pepper and lemongrass, so buying it ready- made is certainly easier than making your own. Look for it in the ethnic foods section of your supermarket or at Asian grocers. You can add 1 pound large shrimp, peeled and deveined, to the curry during the last few minutes of cooking, if you wish.

I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they'll take on the dressing much better.

Editor's note: Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to crunchy things like nuts or caramel pieces.

When cooked just right, the potatoes will be tender but should still hold their shape.

A stunning, veggie-packed bowl of spring goodness.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.

Use either arctic char or salmon for this super springy and fresh fish dinner.

Herbs in the dressing beg for herbs in the salad, too. We toss this vinaigrette with Bibb lettuce and lots of the tender green herbs— like mint, chervil, and parsley—that we grow in our window box.

Pineapple adds sweetness and a tropical twist to this classic cocktail. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a buttery sauce, and fresh chives deliver a high note to finish.

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Add the prosciutto at the last minute to preserve the pretty pink color.

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.