Herbs & Spices

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.

It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.

In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

Make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.

Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

Trouble finding kefir? Plain yogurt—or sour cream thinned with a little water or lime juice—works just as well in this hearty Tex-Mex dish.

Stock your fridge with salsa, eggs, and cheese, and keep a bag of day-old tortillas chips around to instantly throw together this filling, comforting, sobering meal.