Herbs & Spices

Looking for a salsa recipe? Look no further than this pico de gallo.

In this version of the classic Middle Eastern salad, the more traditional bulgur gets swapped for the “supergrain” quinoa.

These new potatoes don't take too long to cook, and do taste great with a compound butter.

Not just for chicken, this cilantro-lime salsa verde holds up well in the refrigerator. Keep an extra batch around for spooning over fish, steak, or vegetables.

This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.

You'll need a special mold for this canelé recipe.

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Bake this festive spice cake in your favorite Bundt pan or pudding bowl, or feel free to use an 8" springform pan. You can top the cake with Luscious Chocolate Icing (see recipe) or simply dust it with powdered sugar.

Server our tangy buttermilk green goddess dressing recipe with crudités, poached shrimp, or over butter lettuce.

Drizzle this gingery-sweet beauty over crisp lettuces, avocado, grain salads, or grilled tofu.

If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.

This assertive dressing loves hearty greens, plus chicken, steak, and lamb.

Parsley can reinvigorate your cooking--and your health.