It would be remiss of me to collate a book of great salads without including a nod to the classics, though when it comes to ...

In a large enameled cast-iron casserole, combine the olive oil, garlic, oregano, salt, peppercorns and juniper. Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it.

Or try this creamy lemon-oregano sauce, which is phenomenal with grilled artichokes. Whether you want to spice up your dinner or add something special to your appetizer spread, Food & Wine's guide ...