Herbs & Spices

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).

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

You’ll want one of these delightfully frosty lime slushies, infused with lemongrass and sweetened with honey, in hand at every summer cookout.

Blueberries and saffron may seem like they’re from different worlds, but here they come together like delicious star-crossed lovers.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream.