Herbs & Spices

If you close your eyes, you’ll swear this frozen custard recipe tastes exactly like pink lemonade.

These get better with time, so don’t hesitate to make them ahead.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

This also makes a tasty spritzer—use club soda in place of water.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

The classic carrot-ginger combo gets extra zesty with lime juice.

A vegan’s delight, with a gentle bonus buzz from the matcha.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

These deceptively simple lavender shortbread wreaths will rule your next cookie swap.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland. For a floral take, replace the charred rosemary with ¼ cup loose dried chamomile (or 8 tea bags).

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.