Herbs & Spices

Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte...you won’t overdo it.

From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it’s a holiday dish that’s simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.

Use this flavorful Cuban condiment as a marinade or as a sandwich spread.

To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Spiced with cinnamon, ginger, and cloves, this cozy drink is a festive jumpstart to the quickly-approaching holiday season.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Our homage to lahmacun, the Middle Eastern flatbread.

Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

This meltingly tender pork shoulder is the ultimate make-ahead summer dinner party main. A fresh chimichurri-style basil sauce balances the rich pork with bright zesty flavors.

Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita's texture is to stir, or mash, it several times during freezing. This prevents it from freezing in a solid block.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.