Herbs & Spices

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.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

It’s like your fish had a spa day and returned luxuriously silky and perfectly cooked and ready for you to eat.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Sage and brown butter? On crispy gnocchi? Tell me more.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

First it was all about CBD. Now another compound is getting the buzz.

The first ever Rent Week drink recipe is here. And it's loaded with ginger.

Olderbrother founders Bobby Bonaparte and Max Kingery serve up looks inspired by an unlikely source: the vibrantly hued ingredients of the moment.

Serve this caramel over ice cream, stirred into yogurt, or drizzled over a brownie or slice of pound cake whenever you want the chill effect, without that "herbal" flavor.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.