Use these little flavor bombs every which way you can.

Carrots cut into "fry" shapes have the advantage of cooking more evenly than carrot halves; they also make great nibbles straight off the sheet pan.

This Moroccan spice blend is the secret to savory tagines, but it pairs well with chocolate, too.

Making your own curry powder is easy and so much more fragrant than store-bought.

Napa or Savoy cabbage spritzed with a bit of lime juice and sprinkled with salt and sugar turns into a delicious slaw in minutes.

Cooking the compote in the oven, rather than the stovetop, keeps some of the cranberries whole.

Use this quick sauté as a bed for sear-roasted fish filets or a sliced ribeye steak.

Use this sauce with grilled or roasted fish or shellfish, on roasted potatoes, on crostini, with eggs, or stirred into a soup.

With lemon zest and lemon juice – as well as tamari and maple syrup – this tahini dressing has a super-bright flavor that pairs well with any roasted vegetable, making it perfect for warm salads.

Here's a formula for making flavored butters to top just about anything coming off the grill.