Herbs & Spices

Add sweet-tart flavor and a hint of spice to a slushy margarita with frozen raspberries and grated fresh ginger.

This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

Combined with coconut milk, it’s the base for your next Thai curry.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).

Because would it really be a barbecue without grilled corn?

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

This classic Polish soup is the ultimate in summer refreshment.