Herbs & Spices

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

The second you feel a tickle in your throat—try these methods.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

Is there anything that isn't made better by cinnamon? From braises to baked goods, these recipes all feature cinnamon as a starring ingredient.

Here's how to buy, store, and cook with sage, in season in October.

The gooey toffee sauce is both absorbed by the cake for a glossy, polished presentation, and served on the side for extra indulgence. 

Turn this iced tea into a cocktail with a little gin.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

When fall chill sets in, you'll want to know how to make a warming morning brew at home (that doesn't involve pumpkin).

Love cooking with fresh ginger but hate tossing all that peel? Don't! Save 'em and use them in these great recipes, instead.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.