Herbs & Spices

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.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

Too many morning buns for your crowd? This recipe halves easily.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Restaurant souvenirs are the best souvenirs.

Also known as kremmudokeftedes.