Herbs & Spices

A Palestinian staple of slow-cooked chicken smothered in sweet, silky onions and bright, lemony sumac, served on top of flatbread for sopping up all the flavors. 

Need help telling your terpenes from your tetrahydrocannabinols? We got you.

There's literally nothing this earthy, crunchy spread can't improve.

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

The coconut crisp brings texture and heat to this simple stewy dish. 

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

Vanilla seems to be in every baking recipe. But why's it there? And where did it come from? 

Equal parts crunchy-sweet crumb and moist-pillowy cake—plus lots of ginger to balance all that buttery goodness.

A grown-up Shirley Temple with holiday-spiced grenadine syrup, club soda, and a twist. Adding Scotch is up to you.

Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one.

Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper. 

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.

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.

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