Herbs & Spices

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Sinigang is adobo’s close contender for the title of National Dish of the Philippines. Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami.

These Swedish morning buns, also known as Kardemummabullar, are traditionally paired with coffee and have an amazing floral and delicately peppery flavor.

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

You can do the grilling for this dinner a full day ahead. Then just pull the grilled chicken and peppers out of the refrigerator an hour before serving and toss them with the sweet-tart vinaigrette.

You don’t need pasta to enjoy clam sauce. Here it mingles with fresh corn to top delicate pan-seared cod fillets.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Juicy, jewel-toned, peak tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well 
with any grilled meat or fish.

The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.