Herbs & Spices

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

In this bubble tea recipe, cherries and hibiscus turn the drink hot pink. You can use other teas to make flavor variations, the options are endless.

From New York to California, restaurant chefs are turning to this vibrant rhizome and using it in ways that put curry powder to shame

Forget the boxed version you grew up with. This yellow cake recipe gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it’s important to cut the cake layers evenly. This is part of BA's Best, a collection of our essential recipes.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.

It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.

How to buy, store, and cook with ginger, in season in September.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Use this seasoning on steak or ribs before grilling to add depth of flavor.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite flavor upgrades. This is part of BA's Best, a collection of our essential recipes.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.