Herbs & Spices

Creamy avocado hummus, where have you been all our lives?

It makes us feel virtuous, but, more importantly, a steamer makes lightning-fast meals.

Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

The secret to a flavorful pan-fried noodle? Pork, mirin, and soy sauce.

And no, they don’t actually pump it into the air vents.

There’s no shortcut when it comes to caramelizing the onions—be patient.

A bread pudding you can have your way.

Ginger, lemon, and honey are Charlie's Angels for your immune system.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

This mono tool is awesome because it's not a mono tool at all.

This is the time to break out the grating attachment to your food processor.

You can serve these flatbreads as is or wrapped around a filling.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

Perhaps not strictly authentic, but delicious!

The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.