Herbs & Spices

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Spritzes use mixers and ice, so skip pricey Champagne.

A gallon-size ziptop bag is the perfect vessel for storing the base while it chills.

Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

Puréed kale leaves give this lighter guacamole an extra dose of fiber and Vitamin A.

The secret to removing the pin bones from black cod is to wait until after it's been cooked.

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

These spiced-up dinner bowls feature rice noodles, kale salad, and a deeply flavorful poached chicken.

Kick off the summer cooking season with a bright and bold steak salad dinner.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.