Herbs & Spices

It's orange. It's everywhere. But what are you supposed to do with it?

The anti-anxiety supplement is versatile, sensible, and plays well with food.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

Coconut cream gives this soup velvety richness.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Eggs on toast with quick-pickled veg and marinated feta.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

There are different types of paprika. Hungarian. Spanish. Smoked. Sweet. Here's how to get down in paprika town.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

Andy Baraghani on the dish he fell in love with in Hanoi.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Monkey see, monkey do, monkey bread.

This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.

It's really that good.