Herbs & Spices

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.

A crispy-crusted pork shoulder glazed with a tangy vinegar and butter sauce.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

This barbecue chicken has the crackliest, stickiest skin.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

You need this spicy and deeply umami tiger bite sauce in your life.

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

At its height, my mom's San Francisco bakery was producing 10,000 cannabis brownies every month.  

It’s impossible to stop eating these green beans.

These sticky-salty-sweet pork steaks are a new summer grilling staple.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Guaranteed to make any raw vegetable taste good.

Wings so crispy you won’t believe they were baked in the oven.

These fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée to capture all that gooey sticky bun glory without being overly sweet.

This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.