Turmeric

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

Turmeric is an essential, mildly-flavored ingredient popular in Indian and Middle Eastern dishes.

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Icarus flew too close to the sun; I had too many juice shots.

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!

This slushy has just enough ginger to let you know you’re ALIVE.

The sugars in this glaze caramelize the pork chops, resulting in deep, complex flavor.

It’s sweet, spicy, and tart—and we have four ways to use it.

It's orange. It's everywhere. But what are you supposed to do with it?

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

Eggs on toast with quick-pickled veg and marinated feta.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Andy Baraghani on the dish he fell in love with in Hanoi.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

Life, business, and turmeric in idyllic upstate New York

We’re not sugarcoating it.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.

Sleepy? This warm milk recipe will help usher you off to dreamland.