Herbs & Spices

Add ‘em by the handful, not by the pinch.

Well, that depends. Are they hardy? Are they tender? And how lazy are you?

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

At the height of the HIV/AIDS crisis, she baked nearly 600 brownies a day.

In collaboration with Broccoli, we're exploring the delicious side of cannabis and the women leading the charge.

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

The culinary weed industry is in the middle of a revolution. Meet the women leading the charge.

Women are forging a new kind of weed culture, but the cannabis industry is changing too.

The history of cannabis in America is rife with racism and inequality. Here's how to use your spending power to fight for change.

Stuffed mushrooms à la cannabis, stoned clams, and a legendary pot brownie recipe.

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Turmeric is an essential, mildly-flavored ingredient popular in Indian and Middle Eastern dishes.

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension.

There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.

Reflections on cannabis from Healthyish editor Amanda Shapiro.

I am not a moderate person, and I have no desire to be. But I might have to become one when it comes to weed.

This topical saves me from period cramps and post-yoga stiffness.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

With only a handful of ingredients and ten minutes of hands-on time, you'll have a beautifully impressive dessert that's creamy and cardamom-spiked.