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.

When you see tomatillos at the farmers' market in late summer, pick up a poblano pepper, too, and go straight home to make this versatile sauce from Chef Spring Sheldon.

A dish on Chef Richard Doucette’s menu at The Covington restaurant in Edgartown inspired this delicious pairing.

This sauce is great on Crispy Smashed Potatoes or as an accompaniment to grilled steak or fish.