Herbs & Spices

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

This bracing drink comes from Fuglen. If using apple cider, choose one that's all apples with no added spices.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.