Herbs & Spices

Good things happen when you combine a childhood classic with chewy crystallized ginger.

This nut pie recipe with chocolate chips and bourbon keeps things simple and honors the hallmarks of a classic Derby pie.

For a next-level salad dressing that’s creamy, nutty, and luxurious, look to that container of store-bought hummus.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

Juicy charred chicken, no grill required. For this broiled chicken recipe, you’ll use a quick marinade of mustard, honey, and mayonnaise.

Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.

The freshest Italian butter cookies are the ones you bake at home. This butter cookie recipe gives you delicate almond-scented cookies in your favorite design.

We streamlined this ginger beer recipe, using pantry ingredients for a fermented drink that’ll really level up your home bar.

For sick days, long car rides, or to upgrade your home bar, this recipe for DIY ginger ale is easier than you may think.

This Louisiana Crunch Cake recipe uses shredded coconut and granulated sugar to obtain its crunchy exterior—a tasty contrast to the pound-cake-like interior. 

The little black dress of Italian American cooking—get the recipe for the stuffed shells here.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

This tres leches cake recipe gets its tenderness from the addition of a fourth type of milk and a kick from a shot of rum.

Quick-cooking gnocchi goes in the same pan as the chicken for this cheesy, crowd-pleasing weeknight meal.

These triangular cookies—traditionally stuffed with poppy seed filling, but often with jam or jelly—are a signature of Purim.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.