Herbs & Spices

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

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.

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.

Sleepy? This warm milk recipe will help usher you off to dreamland.

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. 

Warning: it's addictive.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

Whip this up with whatever you have in the fridge already

The easy weekend brunch dish for times when guests show up at your door (and you completely forgot)

Mix equal parts yellow and blue food dye to make green.