Herbs & Spices

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.

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.