Epicurious

Ask the butcher to butterfly the lamb.

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.

Inspired by aloo paratha, Indian potato bread, these pancakes are loaded with flavorful herbs and spices.

The addition of sour cream makes this creamed spinach extra-tangy and echoes the traditional sour cream served with classic potato pancakes.

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries whenever possible.

Chef Michael Mina created this dish for Epicurious's Wine.Dine.Donate program. He loves this multicomponent dish because it is the essence of summer.

Chef Michael Mina created this gin-based riff on the classic Mojito as part Epicurious's Wine.Dine.Donate program. Candied ginger and ginger beer lend a refreshingly spicy kick perfect for summer sipping. Chef Mina suggests serving spiced nuts alongside.

_(Tamago Toji Udon) Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

This recipe originally accompanied Lobster Curry. Quinces were once so prolific that they were preserved by salting, drying and packing in wickerwork containers. They were also candied and, as in this Cape Malay recipe, made into a sambal which is delicious with curry, as well as with smoked fish dishes. Unlike most sambals, which should be made shortly prior to serving, this may be made a day or two ahead.

Unless you happen to be a professional bartender, this cocktail might require buying raspberry syrup and orange bitters at the very least. But when potent and refreshing is the order of the day, you'll be glad you stocked up.

The simplicity and speed of this dish belie its deep, complex flavor — sweet, sour, spiced, and savory. Although the plums that once grew all over Epirus have been lost to more profitable crops, plums and prunes still appear in many of the region's dishes.