Herbs & Spices

This creamy dip requires almost no effort to blend together.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

This basil-infused puréed watermelon punch will go fast, trust us!

Super easy meatballs in under 5 ingredients, phewph!

3 tips for getting that spelt or rye crisp just right

It's called ginjan, and two brothers from Guinea are making every batch themselves.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

Trust us, saffron oil sounds a lot fancier than it really is to make.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

Because nothing will stop us from eating ramen all year long.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.