Herbs & Spices

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

This traditional Irish cake uses a porter, such as Guinness, Beamish, or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St Patrick's Day) if you like, and it will improve even more!

Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

This simple salad gets extra flavor from finely grated hazelnuts.

Using an egg white adds crunch without calories.

"Spirits are delicious when infused with fresh fruit. Vodka is like a blank canvas—it will take on the flavor of whatever you add to it." —Mary-Frances Heck, test kitchen director

Tarte Tatin meets gingerbread cake in this pretty upside-down dessert.

If you're trying to incorporate more dark leafy greens into your meals, Swiss chard is a great starter vegetable. It cooks quickly compared to kale and collards, and the stems are as delicious as the leaves. In fact, the stems are the prized portion of the plant in Provence, and that's not something kale or collards can brag about. We prefer green Swiss chard in this recipe because it cooks up a brighter green than red or rainbow chard and the stems are more tender, but if you can't find the green, don't hesitate to use other chards. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Apple Fritters with Orange Glaze .

Cinnamon, nutmeg and a secret ingredient make this mouthwatering cheesecake anything but ordinary. Cool and creamy with just the right amount of spice...it’s absolutely irresistible!

Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.

Your family will enjoy the homemade taste and old-fashioned goodness of this delectable apple strudel. It’s made with prepared puff pastry, so it’s easy and delicious.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don’t have pancetta on hand, bacon works great too!

Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Spoon this spicy and acidic sauce over a steak salad, serve alongside pan-fried chicken, or try it on a taco.