Chive

A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.

Mussels are a quick and simple dish that is protein-rich and nutrient-dense. Don't forget to serve steamed mussels with a spoon so as not to miss any of the beery, creamy, herb-flavored juice.

To be sure the flavor of the fresh herbs comes through, use regular olive oil (not extra-virgin) in the tarragon-chive oil.

Potatoes are finely cut into small cubes, then cooked risotto-style.

Aromatic caraway seeds lend a delicate nutty flavor to the chicken and balance nicely with a side of tart, sweet shredded cabbage.

These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

The piquant pickled red onions are the ideal topping for this traditional Austro-Hungarian cheese spread.

Just as custards work well in the savory portion of the meal, although they’re more often served as a dessert, so do bread puddings. This one is a great complement to the Blowtorch Prime Rib Roast and Pan-Roasted Duck Breasts. But you could also top it with Oven-Roasted Tomatoes and serve it as a vegetarian meal.

This is a mash-up of my French and Japanese influences, with a very American meat-and-pasta sensibility. "Scaloppini" refers, of course, to a thin cut of meat, which here is Gardein, a vegan substitute that's a great transitional food for meat-eaters. Instead of European wine, this sauce calls for sake, and shiitakes are swapped in for traditional button mushrooms. The udon noodle cakes and pea shoots are another Asian touch, but the overall complexity and lushness of the dish give it a French feel.

We found the greens for this salad by foraging in the woods and fields. You can forage farmers’ markets for tender young dandelion greens, purslane, wild fennel, and pea shoots to make a tasty salad. Even your refrigerator or kitchen garden might yield some goodies, like chives, tender young Italian parsley, thinly sliced red cabbage, or the yellow leaves from celery hearts.

Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and they cover their broccoli with it at dinner. It's the ultimate dipping sauce for cold pizza, the perfect accompaniment to crudités, and—oh, yeah—it's also a salad dressing. Once you learn how to make your own ranch dressing, you'll save yourself a fortune on the stuff. And it's really easy. You can even use yogurt instead of sour cream to make a low-fat version. Add some minced herbs from your garden if you like. Chives are another great addition.

Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.

A bâtarde is a loaf of bread that is slightly thicker but shorter than a baguette. This version gets nice texture and flavor from cooked wild rice. Be sure to cook and cool the rice before making the bread.

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead.

Comfort food, August-style: A creamed-vegetable stew tastes mighty fine ladled over pillowy biscuits dotted with chives. A store-bought smoked turkey leg deepens the stew's flavor almost effortlessly—its bone and skin go into making the broth (along with the corn cobs and silk), and its meat is stirred into the stew.

This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.

The sweet and savory jam is terrific served on grilled baguette slices that are brushed with olive oil and topped with aged goat cheese.

The dip gets better the longer it sits, so make it a day ahead.

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating. Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.