Herbs & Spices

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

Three restaurant gardeners share their secrets and tips.

This combo makes everything better, except maybe ice cream. That would be weird.

Upgrade your morning coffee with these creative add-ins, courtesy of Lem Butler, 2016's US Barista Champion.

Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.

Because life is short and breakfast should be more like dessert.

Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.

A hot pink citrusy-sour drink with a jalapeño kick. 

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

Remember all those curly parsley garnishes on restaurant plates? Where did they go? Why is flat-leaf everywhere now? All your burning parsley questions, answered.

Cardamom may be expensive, so put the spice to good use in these 15 recipes.

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

To bake or cook with the finished ghee, figure ½ tsp. infused butter per portion (e.g., make 24 cookies from 2 oz. butter). Wait at least one hour after eating before having more—it can easily take that long for the effects to be felt, and you don’t want to overdo it.

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA's Best, a collection of our essential recipes.

This odd, knobby root deserves some shelf space in your fridge.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.