Thyme

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

You'll reach for this recipe again and again for its stunning simplicity and for how well it works with any aperitif. Roasting the hazelnuts in the oven results in a deep nuttiness, which is then brought firmly into the savory realm with a sprinkling of salt and thyme.

The chicken gets great flavor from a six hour brine, so begin early or a day ahead.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program and is used in his Summer Salad. The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.

A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.

Pink peppercorns and peppercorn mélange (a mixture of black, pink, green, and white peppercorns) are available at many supermarkets.

You can't beat the drama — not to mention the deliciousness — of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside to penetrate the meat; slow-cooking over indirect heat results in a crisp, smoke-infused crust and a juicy, medium-rare center.

This version of the famous jerk method from Boston Bay in Jamaica is a classic example of why spice pastes work so well in grilling: They're easier to make and impart flavors more directly than a liquid marinade. Sweet-and-sour chutney and an incendiary but hyper-flavorful Scotch bonnet pepper sauce complement the chicken. You probably won't use all the sauce, but extra keeps, covered and refrigerated, indefinitely. Important note: This dish is EXTREMELY SPICY. While adored by spicy-food lovers for their distinctive flavor, the Scotch bonnet peppers that feature prominently here are some of the hottest chiles you can find. If you prefer a lower heat level, you can dial it down a bit by removing the seeds (which contain much of the heat) from the Scotch bonnets or substituting another type of fresh red or green chile that packs less of a punch.

For this lovely side dish, orzo pasta is cooked like risotto.

Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.

This recipe was created by chef Mark Franz of Farallon restaurant in San Francisco. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and lemon.

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

For a lighter version, wrap the fish in very large butter lettuce leaves.

"Rundown" (also called "oiled down" or "oil dong") is a classic stew served throughout the islands, often using saltfish or mackerel. Stories proliferate as to where the term comes from, but Jamaicans say "cook it down" when they mean to cook something for a long time. This vegetarian take is luxurious and satisfying. Serve this as a side dish or over rice as an entrée.

This clever appetizer is halfway between a pizza and a flatbread.