Dinner

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Bigger picnic? Simply roast two birds at the same time.

The secret to this dish is the crunchy and creamy deep-fried avocado.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

You can also try this recipe with chives, dill, oregano, or parsley.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

Add the prosciutto at the last minute to preserve the pretty pink color.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.