Herbs & Spices

Use store-bought meringues and skip the first step, if you prefer.

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.