Herbs & Spices

This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.

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The most delicious solution to summer squash fatigue.

When summer is technically over but it's still pretty hot outside, I'll be here eating chilled noodles.

The classic we all know and love—but better.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Do you really need to blanch the basil? Toast the nuts? Grate the garlic? Here’s the deal.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.

A hands-off recipe you can use a thousand ways. Approximately.

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

Imagine a mash-up of cinnamon toast, bread pudding, and pie.

Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

When all the flavors meld, the mint transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.