Herbs & Spices

This all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

Potato salad gets a fresh burst of flavor from a dose of Jamaican jerk seasoning. The spicy rub is the foundation of the creamy dressing, where some of the heat is quelled by rich mayonnaise.

A classic recipe gone rogue.

Smoky mezcal, fresh pineapple juice, serrano chile, and cilantro—this is one of my favorite cocktails. The mezcal gives it some edge, and the pine­apple makes it easy drinking. 

Charring cauliflower on the grill turns the exterior crisp and golden, while the internal flesh becomes sweet and nutty. Cutting the head into wedges first maximizes the caramelized surface.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

If you like your ribs extra saucy, remove them from the grill when they’re ready, baste them one last time with the barbecue sauce, then throw them back on the grill to make them nice and sticky.

If your watermelon isn’t very sweet, force it to be savory by adding peppery radishes and a quick vinaigrette. With mint strewn all over, it's super-refreshing.

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

Hibiscus punch with ground ginger, roasted pineapple, and fresh lime. Rum optional.

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

The key to these juicy steaks is to flip them often, so the fat renders evenly without overcooking the meat. And don’t sleep on that herb salad—it adds freshness to the sticky-salty-sweet pork.

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

This refreshing nonalcoholic drink recipe is flexible and easy to make. Adjust the sweetness levels to your taste and swap in whatever ripe fruit you have on hand.

This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza. If it’s not pizza night but you’ve got leftovers, drizzle this over roasted vegetables, cooked chicken, or a crispy-skinned piece of fish.

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.