Herbs & Spices

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

Beans cozy up with spring alliums and plenty of olive oil.

Come for hibiscus’ deep red color, stay for its tart, floral flavor.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

No, you cannot substitute lemons (or grass).

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.

I’d made the mistake of thinking that “doing something” was a shortcut to “being someone.”

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.