Herbs & Spices

Warm and aromatic—like bouillabaisse without all the fuss. Mussels are best eaten right away, so call everyone to the table when you put the mussels into the pot.

For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.

Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)

This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

This is one of the fastest yet most delectable fish preparations. Flounder is a delicate fish, so you need to use care (a wide spatula helps) when turning it to cook on the second side.

Monkfish is perfect for this recipe because it doesn’t fall apart. It has a wonderfully tender and succulent texture similar to lobster, but monkfish is less expensive. This dish is also good with other types of fish and other kinds of seafood, such as scallops, shrimp, or lobster.

Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.

Wish you were in Tuscany? Have this soup for supper as a small consolation.

For a richer dressing, add half a cup of coconut milk and a couple of tablespoons of peanut butter to the dressing.

This bread salad makes a perfect summer meal with its ripe juicy tomatoes, basil, olives, and fresh mozzarella all tossed with crusty bread to soak up every drop of the juice!

The potato salad is delicious on its own, and so is the omelet. Together? Divine.

We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.

In the Caribbean, red beans and rice are cooked together, but at Moosewood we like to ladle saucy red beans over a bed of fragrant coconut rice and garnish with a little greenery.

Rich and delicious Walnut Pesto can be made in minutes in a food processor or blender—it will be ready before the pasta has cooked. Make extra; it keeps well for 3 or 4 days in the refrigerator and is good on boiled potatoes and steamed fish.

Fresh summer herbs release an intense, splendid aroma when you stir them into hot oil. (See photo).