Herbs & Spices

This vegan banana bread recipe gives you a loaf that's moist, perfectly salty, and just sweet enough.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

The phyllo dough cookies are so shatteringly tender that they give palmiers a run for their money.

Flavored with cardamom and often filled with dried and candied fruits, this rich wheat bread is traditionally served for Christmas in Norway.

This astonishingly moist and fragrant almond cake infused with rum and vanilla is crowned by a white glaze that crackles as the spoon digs in.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This flavor-packed nonalcoholic cocktail is delightfully bitter and tart.

With their slightly sweet flavor, light texture, and golden color, it's easy to see why these Swedish saffron buns have been enjoyed for hundreds of years.

Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

This Thanksgiving centerpiece from Gourmet brings together two beloved holiday mains: ham and roast turkey.

The green tea base imparts layers of flavor to this mocktail without adding sugar.

This is a love-at-first-sip kind of nonalcoholic drink—grapefruit and rosemary make a perfect pair.

Fresh rosemary and pear give this nonalcoholic drink full fall vibes.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

Add the creamy Puerto Rican coconut and rum drink known as coquito to your festive cocktail rotation and enjoy throughout the holiday season.

Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.