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In 2009, the popular Swedish thriller came with a mystery to rival the one contained in the book. Now, as The Hypnotist is published in the United States in the wake of the success of Steig Larsson's novels, the authors talk about why Swedish writers are drawn to dark subject matter.

An opera that's wound its way into a host of other works, from Anna Karenina to Martin Scorsese's The Departed.

A tadka captures spices' essence and aroma in hot oil, infusing the final dish with distinct flavor.

During the harvest season, farms across the country are inviting their neighbors to an elegant multicourse meal with the farmers at the food's source.

Some of the comfort foods we crave when the weather starts to cool require a lot of time and effort to get to the table. But these simple fish dishes offer warmth, autumnal flavor and the soulful reassurance of a full-bodied broth — without all the effort.

Sriracha sauce — that wondrous concoction of red jalapeno chili peppers, vinegar, garlic, sugar and salt — is simple and pure, with a depth of flavor that matches its unmistakable heat. If you like your meals with a little kick, Lynda Balslev has some recommendations that will knock you off your feet.

Most Americans are familiar with fried green tomatoes, where the under-ripe fruits are dredged in a flour or cornmeal coating and pan-fried to a delicious crisp. But a trove of other recipes, from pickles to pasta, make good use of the garden's detritus.

The former Soviet Union once spanned an area nearly the size of North America, and the flavors of that empire remain rooted in regional cuisines. But it's not all stick-to-your-ribs fare like borscht and potatoes and dumplings. There's also a strong tradition of light meals that make the most of summer.

The aromatic leaves — not at all related to curry powder — impart a pungent, lime-lemony flavor to breads, main dishes, cocktails and more. Food writer Monica Bhide, from the northern part of India, calls them the culinary essence of her youth.

They're a sweet steeped in tradition, but marshmallows aren't just for campfires and cocoa. The soft, silky homemade kind lend themselves to all sorts of flavors — from vanilla and chocolate to pepper and chili.