Herbs & Spices

If you haven't cooked with MSG before, give it a try.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Does Bloomfield's roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

We know, this combo sounds nuts. It's meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or “shedders”, for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.

If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.

We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.