Herbs & Spices

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.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

This jewel-toned salsa recipe can be used on more than just crackers.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

In a world full of mint chip ice creams, this one is tops.

Think of this as a spicy Green Goddess dressing.

While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.

These cannabis-laced drinks are legal, delicious, and possibly good for your brain.

Dinner game-changer: start cooking your greens in coconut milk.

You might see some flecks of sumac even after you’ve strained the syrup. Leave it. It will only make this refreshing soda more attractive.