Cilantro

To cut baking time, fork the tuber a few times, then nuke for 5 minutes.

Editor's note: Use this with Maricel Presilla's Boiled Yuca (Yuca Hervida) . Ajilimójili (ah-hee-lee-MOH-hee-lee) is the wonderful whimsical name for this Puerto Rican–inspired sauce. How to translate this tongue-twister? It seems that it is a composite of the words ajo (garlic) and moje (sauce), but much more can be drawn from it. In Cuba and the Mexican state of Tabasco, ajilimójili is a colloquialism for the Castilian Spanish intríngulis, a hidden reason that is suddenly revealed, or the workings necessary to pull something off, or the key to making a difficult feat look simple. Why was this sauce called ajilimójili? Perhaps because it has its own ajilimójili—the "inner workings" to make any food it touches splendid. Serve with Puerto Rican Pasteles .

When we visited Kyoto, a few hours' ride from Tokyo on the famous Bullet train, we found a little restaurant in the heart of town that won us over with the names of dishes listed on the menu: Firecracker Tofu, Pickled Mixed Radish Salad, and the mysterious sounding Okonomiyaki. The chefs were clearly having fun at this place, and we were blown away by the depth of flavor they achieved with such simple preparations. We threw back some sake and tore through plate after plate of food. This salad is inspired by that meal, featuring quirky sea beans (a seaweed-like swamp/beach vegetable) and the haunting flavor of shiso (Japanese mint). You can find fresh sea beans at a gourmet market. If they're not available, substitute pencil-thin asparagus. Look for shiso in Asian markets, but substitute fresh cilantro if you can't find it.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

Pickled veggies give this burger low-cal crunch and sweet-and-sour zing.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

Feel free to play with different herbs in the chimichurri recipe—that's what these brothers and co-chefs have always done: "When we were younger, our mom would buy lots of herbs, but she'd never use them," says Michael. "So we'd just blend them with garlic, oil, and vinegar."

Chili is the perfect party food. Just keep a pot of it warm on the stove, put out the fixings, and let everyone help themselves.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Thai red curry paste typically has more than eight different ingredients, including hot red pepper and lemongrass, so buying it ready- made is certainly easier than making your own. Look for it in the ethnic foods section of your supermarket or at Asian grocers. You can add 1 pound large shrimp, peeled and deveined, to the curry during the last few minutes of cooking, if you wish.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.

"This spicy butter has a built-in garnish; it turns into a sauce as it melts over your steak, leaving the herbs on top for looks and extra flavor." —Brad Leone, test kitchen assistant

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

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.