My favorite recent discovery is green coriander seeds, the tiny pods harvested from cilantro plants. I buy them fresh at the farmers' market, and they taste like a cross between dried coriander and fresh cilantro: verdant and bright, but not as intense as the plant's leaves. I sprinkle them in a salad of ripe tomatoes with slivered red onion, salt, and extra-virgin olive oil. —Sara Jenkins, Porchetta, New York City