Delivering deep flavors

Delivering deep flavors (Bill Hogan/Chicago Tribune)

Clever herb cooking
Make the most of the season's bounty of fresh herbs with Lynn Alley's "Cooking With Herbs: 50 Simple Recipes for Fresh Flavor" (Andrews McMeel, $16.99). She offers herb-handling tips, of course. But the best part involves each chapter's basic "template recipe." Alley provides several ideas for dressing each template with herbs. So a white bean soup might become a French soupe au pistou (thyme, basil), while parsley and mint help transform brown rice into a tabbouleh-style salad. amazon.com

Just the jar for spices
Spices and dried herbs will find a comfortable home in these Chalkboard Spice Jars from Anthropologie. The stoneware jars, which each hold 8 ounces, feature an erasable chalkboard label space. The lids on the jars come in five colors (dark blue, sky, white, silver, coral) and feature a rubber seal. They should be hand-washed. The jars are $10 each. For a store locater or to buy: anthropologie.com

Delivering deep flavors
The tricky part of marinating is making sure you don't cross-contaminate by letting any marinade used on the raw foods come in contact with cooked food. A single-use tube of Flavor Infuser from French's may help. The four 10-minute marinades (in Classic Steakhouse, Zesty Italian, Caribbean Jerk and Sweet & Tangy Teriyaki flavors) come in tubes with sharp plastic tips. Insert the tip into meat, poultry or fish, squeeze to release marinade, then discard the tube. The Zesty Italian worked well with a pork roast, adding a slight spiciness. $2.99 for each 3.5-ounce tube. At supermarkets nationwide. frenchs.com

jhevrdejs@tribune.com