Herbs & Spices

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

The best way to describe the results of this tea cakes recipe? The most tender cinnamon cake doughnut you ever had, in muffin form.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.

Mint julep + bubbly? This cocktail recipe combines the two delicious classics and is the ultimate way to celebrate.

In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

Instead of chicken, this curry recipe is really good with boneless pork chops. Cut into ½" pieces and proceed as written. Check out step-by-step photos here.

So get ready to bust a move in the name of deliciousness

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

It involves about 5 minutes of prep—and it's impossible to dislike.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

We never thought to roast ginger. Now that we have, there's no turning back.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Was it really turmeric milk that prevented this writer from getting the flu for over a decade?

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.