Here, we’ve grilled the steaks to intensify their flavor, and paired them with the sharp bite of horseradish.

Tarragon leaves and meaty morel caps shoot up all over the Jura mountains in the spring. Here, tossed with juicy green and white asparagus—Europeans are particularly mad for the...

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

Feel free to experiment with the combination of herbs in this refreshing dessert—even adding a sprig of cilantro or oregano can be delicious.

Preparing the zucchini for this dish won’t heat up your kitchen—simply salting thin slices is enough to tenderize them.

A balance of savory and sweet, the pork tastes just as good when the slices are simply served on a platter with the sauce on the side.

Fruit tart desserts often steal the spotlight in summer, but this easy savory treat showcases plum tomatoes in their prime.

A light syrup, laced with the lemony taste of verbena, amplifies the tug-of-war between sweet and tart in a bowl of mixed fruits.

While this calls for four herbs, just one or two—rosemary and thyme, for example—would be fine.

Maple granola stays shiny as a breakfast brittle, a crunchy foil for smooth yogurt and sweet fruit steeped in a bay-leaf and citrus syrup.