Herbs & Spices

This simple cake recipe makes one (one-layer) 8-inch round cake.

Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment to a pot of soup.

Eggs make for a hearty paella—no meat required!

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need—but that's a good thing.

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.

In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you’re looking for a sauce that’s thin enough to drizzle. You can use any kind of beets here. Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.

If you’d like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don’t use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.

You can roll out the dough and punch out other shapes, but the slice-and-bake method is fast, and you won’t have any scraps.

This dough recipe produces a finely textured, surprisingly flavorful cookie that holds its shape well. Use it for our Honey-Vanilla Linzer Cookies and Pistachio Thumbprints.

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

This version of the flaky holiday pastry is made with a cream cheese dough and filled with quince paste, walnuts, and demerara sugar. It’s simple to make—and perfectly buttery.

The crispy sugar-and-spice coating on these toasted challah bites takes this comfort-food snack to the next level.

My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup—a type of light molasses.

Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.