Herbs & Spices

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.

The chicken salad sandwich can be sexy. You just have to get some potato chips involved.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

These versions wouldn't know those old fruit salads if it passed them on the street.

This savory-sweet salad can be a bright summer side or even light dessert.

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

Our favorite new beauty products are made of vegetables—no surprise there.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Thanks to Josh Ku and Trigg Brown, you can travel halfway around the world without leaving your kitchen. The duo share the recipes that fuel their addictive Brooklyn-based Taiwanese restaurant, Win Son.

This Icelandic palate cleanser tastes like a beach house in your mouth. You know, in a good way.