Herbs & Spices
Crispy Eggplant With Fish Fragrant Sauce
Fish fragrant sauce doesn’t actually have any fish in it, but the sweet, sour, and spicy elements in the sauce are traditionally used to cook Sichuan fish dishes, and it gives this dish its name.
By Dan Hong
These Pork Chops Are Living Their Ultimate Peach and Spicy Honey Fantasy
Peaches tossed with red onion, jalapeño, lime juice, and cilantro makes for a fresh and fruity salsa that’s equal parts sweet, salty, sour, and spicy in each bite.
By Rachel Gurjar
Inside-Out Iced Tea
Reverse the typical relationship between iced tea and ice cubes by using cubes that impart more flavor into the glass as they melt and mingle instead of diluting the drink.
By Marnie Hanel and Jen Stevenson
Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.
By Danielle Alvarez
Break Out the Skewers for These Garlicky Grilled Chicken Boti Kebabs
Growing up, I ate these quick-cooking chicken kebabs with whatever we had on hand. Feel free to do the same—but stuffing them in a brioche hot dog bun is always a winning combo.
By Shayma O. Saadat
Chicken Boti Kebabs
These yogurt-marinated kebabs are infused with flavor from ginger, garlic, and spices. Pick all your fixings and tuck into the perfect bite.
By Shayma O. Saadat
The No-Cook Dinner Party of My Dreams
When you don’t want to—or literally can’t—turn on the oven, you can still put together a delicious spread.
By Matthew Zuras
Chickpea-Potato Chaat Is the Low-Cook Recipe I’m Making All Summer
Potatoes and chickpeas are the perfect vehicle for soaking up salty-sweet yogurt, spicy chutneys, crispy sev, and chaat masala.
By Rachel Gurjar
Chickpea-Potato Chaat
For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.
By Rachel Gurjar
Frozen Moscow Mule
This version of the classic vodka cocktail skips the ginger beer and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing.
By Maggie Hoffman
For the Best Jerk Tofu, Freeze, Then Grill
And don't forget to give that block of tofu a nice soak in a classic jerk marinade that's warm, spicy, and gently sweet.
By Chrissy Tracey
Seared Scallops With Basil Risotto
If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.
By Kelly Senyei
Beet, Rhubarb, and Ginger Soup
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
By Nigella Lawson
Fried Chicken Sandwich With Spicy Mayonnaise
“Fried,” “Chicken” and “Sandwich”: three alluring enough words on their own; together, they promise pure, unbridled pleasure.
By Nigella Lawson
Strawberry and Basil-Cornmeal Shortcakes With Vanilla Whipped Cream
These shortcakes have a touch of fresh basil for an herbal dimension and some cornmeal to the shortcake for texture. Both additions keep the dessert from getting too sweet and pull the classic dish in an unexpected, modern direction.
By Irvin Lin
Watermelon-Berry Salad With Chile Dressing and Lots of Herbs
The Thai-inspired dressing—tart and spicy and salty—plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.
By Gregory Gourdet
Ginger-Mustard Barbecue Sauce
This barbecue sauce recipe combines bright ginger and sharp Dijon mustard.
By Brigid Washington
Iced Chai
To make delicious iced chai, finely grind the spices to extract their flavors, then simmer the spices and tea in milk to fully hydrate them.
By Leena Trivedi-Grenier
Shrimp With Chochoyotes in Smoky, Herby Broth
This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.
By Christian Reynoso
Seared Falafel Burgers
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.
By Shahir Massoud