Herbs & Spices

Carnation malted milk powder, we love you (and this devilish cake) so, so much.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

The little bits of fatback add an extra layer of deliciousness.

Choose the best-quality fish for this simple ceviche.

"Compound butters are a terrific blank canvas," O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

No need to buy preflavored vodka; we got great results making our own.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!

Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.