Herbs & Spices

Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.

From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

We can't believe it's not dairy—and you won't, either.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.

The aromatic sweetness of the vanilla complements the sharp blue cheese and smoky-spicy sausage, and, since we doubt you’re curing your own chorizo, it’s the single handmade element on this tapas plate. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.

A little bit sweet, a tad spicy, with the round, caramel flavor of bourbon to ground it, this drink proves that cocktails can be seasonal, too.

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

You'll be going back for seconds of this caramelized citrus-beet salad.

Look up harmony in the dictionary, and you'll find these 54 recipes—with lime and cilantro front and center.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Combined with coconut milk, it’s the base for your next Thai curry.

Ice cream bars in an almond-butter-chocolate magic shell. This recipe is beyond worth it.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Cucumber and sage play off gin’s botanical notes; egg whites make this creamy and light. Dangerously refreshing.

When it feels like you're drowning in herbs, make this handy condiment.