Garlic

This recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.

These richly-spiced enchiladas are a totally worthwhile weekend cooking project.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

These quick-cooking lamb chops make dinner feel instantly fancy.

Garlic lovers, this one’s for you.

Tender Indian-spiced beef meatballs in a creamy tomato curry sauce will warm you from head to toe.

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Think of this as Indian-spiced ketchup, and use it in all the same ways.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Spoon some of this butter over a pork chop during the last minute of cooking.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Once you make a rich, fragrant broth like this one you’ll never go back to the packaged stuff.