Herbs & Spices

There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.

Quinoa is native to the Andes, not the Middle East, so it was unknown to the Jews fleeing Egypt during biblical times. With the recent rise of quinoa's popularity in the United States, and the fact that it's not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and welcomed it to the Passover table, while others have not. If you feel comfortable serving it this Passover, you will love how it absorbs the vinaigrette, bright with lemon and enriched with finely grated hard-boiled eggs, and how it forms a tender bed for the ribbons of scallion and raw asparagus. Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Wine-Braised Brisket with Tart Cherries and Amaretto Olive Oil Cake.

If you grow pole beans, you know that at first glance, you have only a few beans, and then suddenly there is an onslaught. That's when bean varieties like the green Blue Lake or the yellow wax beans can be stir-grilled with a bit of olive oil for a very simple yet satisfying dish to use the surplus of beans. When you're in the mood for a more robust sauce, try this lemony pesto tossed with the grilled beans right before serving. Editor's note: If you can't find lemon verbena leaves or even fresh lemon balm leaves, substitute basil pesto.

Fig trees love warmer climates. However, for the adventurous northern gardener, the best way to grow figs is in a container that can be placed outdoors in warm weather and then brought indoors to winter. The best variety of fig tree for a container is the Petite Negri fig. It's a small- to medium-sized black fruit with sweet, red flesh. If you have great weather, Mission figs are superb. The natural sweetness of figs goes well with pork tenderloin in this dish. If you like, use sturdy fresh rosemary branches (as from the Tuscan variety) for the skewers.

Strong Belwas will agree that this Ghiscari specialty is of such taste that it is nearly worth dying for. Any dish that so perfectly balances honey sweetness with the savory fire of Free City spices is nothing short of tantalizing, and the preparation of such a meal is an accomplishment to take pride in. People who try this dish shouldn't be surprised to find out that one bite isn't enough! (A Dance with Dragons, Chapter 52—Daenerys)

One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk—it's been seven years of sheer hell making these little things. For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple—just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in the ricotta has fused with the semolina to form a delicate skin. But when you must have them ready every day for service, it's another story. They're so temperamental—sometimes they're ready to cook after a day in the fridge, sometimes it takes two or three. I often jump the gun, cooking them too early and tearing my hair out as I watch them fall apart in the water. At home, though, there's no need to rush the process. It's easy to get right, as long as you give them three days to develop that skin—but not much longer or the skin will get too dense. In the spring, I'll occasionally leave out the brown butter and spoon Basil Pesto here and there.

This one honors our longtime barbecue buddy, the late Bob Carruthers, of New South Wales. We met Bob during his first trip to Lynchburg, Tennessee, to serve as an international judge at the Jack Daniel's World Championship Invitational Barbecue. From then on he played a significant role in introducing Australian barbecue to Americans and American barbecue to Australians. His footprints on The Jack will endure, as will many good memories of the fun and enthusiasm he brought to the event. For this one we recommend Australian lamb ribs, and the whiskey has to be Jack Daniel's. Life is sweet. Life is sour. Life goes on.

When they first meet, Peeta gives Katnis's a hearty raisin and nut bread that literally saves Katniss's life. This story not only showcases the emotional connection between the novels' heroes and food, but also foreshadows the importance that bread holds throughout the trilogy. (The Hunger Games, Chapter 2)

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. If you prefer to make one large flan, as Jones often does, use a standard pie plate in lieu of the ramekins. The process is the same, but the family-style flan will likely require 10 to 15 additional minutes in the oven. Test as you would for individual custards, inserting a knife halfway between the edge and the center—when the knife comes out clean it's time to take the flan out of the oven.

These buns can be assembled the night before, needing only a final rise before baking.

Mullen likes to spoon leftover vinaigrette over fish or grilled vegetables.

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

We usually turn to fish for omega-3 fatty acids and their brain-enhancing powers, but walnuts are a great vegetarian source of the nutrient.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

Bake this festive spice cake in your favorite Bundt pan or pudding bowl, or feel free to use an 8" springform pan. You can top the cake with Luscious Chocolate Icing or simply dust it with powdered sugar.

Use this dressing to punch up sturdy greens such as escarole or radicchio.