Herbs & Spices

Do you hate dry chicken with a vengeance? You're going to love this pan sauce, which makes each bite 100 percent juicier.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This drink is just as refreshing when made with gin, vodka, or rum. To watch a video of Andrew Knowlton making this classic cocktail, click here.

This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

You'll want to make this recipe part of your summer repertoire; it's the perfect side dish for a barbecue or picnic. It's equally delicious warm, cold, or at room temperature.

Grilled okra, toasted coconut, and a punchy vinaigrette steal the show.

Using this triple-threat sauce as a marinade, basting liquid, and finger-licking-good dip guarantees a depth of flavor that’s impossible to achieve with any single step.

Keep the heads on in this grilled shrimp recipe; they've got good flavor!

This versatile coconut curry recipe is incredibly easy to make vegetarian (using vegetable stock, omitting the chicken, not using fish sauce, etc.).