Peanut Cucumber Salad
A tangy, simply dressed cucumber salad that complements almost any meal.
Watermelon, Cucumber, and Jicama Salad
Three different kinds of crunch.
In Japanese snack bars, edamame ― green soybeans ― are as popular as salted peanuts are in beer pubs around the West.
A fast, fresh appetizer. Serve with a little dish of soy sauce.
Shiitake and Edamame Salad with White Miso Vinaigrette
Savory browned shiitakes, dense edamame, and piles of butter lettuce.
Fried Sliced Garlic (Toi Chien)
Sprinkle these tasty, crisp slices on soups, noodles, and Vietnamese-style grilled-meat salads
Garlic Smashed-Potato Salad
This chunky potato salad is a cool summer version of everybody's favorite garlic mashed potatoes.
Lemon-Garlic Shrimp Skewers
Easy to make, easy to eat, and very summery.
Herbs (basil, rosemary, thyme, chives, peppermint, oregano, and marjoram)
Pocket Bread Crisps
Baked till crunchy, the herby bread is an ideal partner for salad or soup.
Classic Basil Pesto
This recipe, originally published (in narrative form) in a 1959 issue of Sunset, was one of the first pesto recipes in the United States.
New York Strip Steaks with Orange and Oregano
These simple grilled steaks are great with marjoram, too.
Honey-Thyme Summer Salad
Talk about stretching the flavor envelope: Here we have sweet nectarines, prosciutto, chives, arugula, and almonds, sparked with the summery taste of thyme.
Minty Tabbouleh with Preserved Lemon
Tabbouleh gets a zingy makeover, thanks to aromatic mint and salty, tangy preserved lemon. Our version complements grilled meats of all sorts.
Rice and Rosemary Blossom Salad
A beautiful and aromatic salad.
Grilled Lamb with Garlic and Rosemary
Butterflied, stuffed with slivers of garlic and sprigs of rosemary, and crisped over coals.