Herbs & Spices

The warm spices in this cookie are always welcome in the cool winter months, but still hit the spot in the heat of the summer.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

Turmeric gives this rice its vivid color and earthy flavor.

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.

Cut to look like cucumber spears, zucchini makes terrific pickles.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

A flavored salt ground with cilantro, mint, and various spices. 

The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

Crystallized ginger adds spice to this brunch staple.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.