Herbs & Spices

Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.

Find turmeric at specialty, Asian, and health food grocers.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.

Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have two).

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

Lightly crushing the lemongrass releases essential oils that lend a subtle lemon flavor to this cocktail. You can use the same stalk to stir several drinks.

Ginger, lime, and orange blossom add tropical flavors to this slightly spicy and pleasantly floral cocktail.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

These spicy, crunchy pita bits are your new, improved crouton.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Use two arbol chiles for a hotter, slow-burning mousse.

The cinnamon simple syrup is equally tasty in hot chocolate or Chai tea.