Herbs & Spices

Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

We did away with the worst part of roasting squash—the prep! Instead, we roast it whole until tender, tear it into big pieces, glaze it, and roast it again.

We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.

If the joy of frolicking in a field of flowers could be captured in a cookie, it would be these crackly, chewy lavender-lemon crinkle cookies.

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.

Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

These noodles hit every note we look for in a satisfying dinner: Herbaceous, saucy noodles, fresh crunchy toppings, and a jammy egg on top. It's really worth seeking out grassy, spicy Thai basil for the the three-ingredient basil sauce.

A quick homemade hibiscus syrup gives this effervescent cocktail its electric-pink hue.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).