Chive

The bright flavor of ginger, especially good with seafood.

Fresh herb flavor any time of year. Delicious with just one herb, or mix and match.

Flavored butter can make plain food instantly interesting by enlivening it with the flavors of fresh herbs, ginger, citrus, chiles, or roasted garlic. Keep some in the freezer to use in cooking or at the table. Give an instant flavor boost to plain steamed vegetables, broiled or grilled fish, eggs, grains, pasta, corn on the cob, or mashed potatoes. Slather it on fresh bread, rolls, or biscuits.

This is one of the fastest yet most delectable fish preparations. Flounder is a delicate fish, so you need to use care (a wide spatula helps) when turning it to cook on the second side.

Fresh summer herbs release an intense, splendid aroma when you stir them into hot oil. (See photo).

Farro is a type of wheat that was an important component of the Roman Empire’s diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You’ll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.

Purists will probably take issue with my spin on lobster rolls, but I think the light, sweet texture of mascarpone enhances the flavor of lobster far better than mayo does. There’s no question, though, that this is a decadent dish; enjoy it as an occasional—and outrageously delicious—treat.

The fresh herbs in this salad add an exotic flavor that’s reminiscent of Mediterranean favorites.

This is a real-deal, square meal (that is, one you might find in a restaurant on a square in Barcelona!).

Serve with a green salad.

Serve with crusty bread.

I used to think that this dish, called carciofi alla giudea, originated in Rome. But now I am not so sure. When I was visiting Barcelona last spring, it seemed as if every restaurant, every bar, every street vendor was selling this crispy delicacy of deep-fried artichoke flavored with herbs and garlic and served cold. I love it. This is a recipe that has come down in the family of Violette Corcos Abulafia Tapiero Budestchu of Paris.