Herbs & Spices

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.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

For when you deserve a bubble bath and bowl of brothy noodles.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

With a gingersnap cookie crust!

For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.

A finely textured, surprisingly flavorful cookie that holds its shape well.

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

The key to the buttery flavor of monkey bread is the brioche dough.

This puff pastry apple dessert will be your new favorite fruit dessert. Cobbler, you’ve been warned.

Think you know how to peel ginger? Well, if you're using a vegetable peeler, you're doing it wrong.