Herbs & Spices

These rye cookies are something like gingerbread, but softer and way more delicious.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

The flavors of this fish are out of control—super spicy, super intense, super delicious.

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

A soothing green tea toddy you can drink on its own–or spike with mezcal.

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

Hash can be good—let me prove it. 

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

Make this glossy, buttery beef stir fry when you need dinner on the table in less time than it takes to listen to a podcast.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This limeade is addictive and will make your mouth pucker.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

What, is it our fault that za'atar goes with just about everything?!?!