Herbs & Spices

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.

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.

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with crusty bread for mopping it up.

Inspired by the Korean soup kuksi, this chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner.

Savory Olive Oil from Spain blends with herbs and meets halibut for a lush fish dish.

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

This bright-green combination of lemon and mint is found on tables throughout the Middle East.

Sharbats are sweet boiled fruit syrups served across Central Asia and Northern Africa, though flavor combinations vary widely. This one is infused with bright, floral, citrusy cardamom that complements the lemon perfectly.

Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I’ve re-created my own recipe here and, in my humble opinion, it’s even better than the original. Best part? This is a cinch to make.

Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.

The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.

These grilled chicken drumsticks cook over indirect heat until the skin is browned and crisp, then get basted with a savory-sweet glaze.

If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. Look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.