Herbs & Spices

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.

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel—a festive Caribbean punch—this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Sheperd’s Pie. 

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

This tahdig is dressed up with cranberries and woody herbs for a Thanksgiving-y, festive feel.

Flaky, nutty, buttery paratha you can prep ahead.