Herbs & Spices

For sick days, long car rides, or to upgrade your home bar, this recipe for DIY ginger ale is easier than you may think.

This Louisiana Crunch Cake recipe uses shredded coconut and granulated sugar to obtain its crunchy exterior—a tasty contrast to the pound-cake-like interior. 

The little black dress of Italian American cooking—get the recipe for the stuffed shells here.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

This tres leches cake recipe gets its tenderness from the addition of a fourth type of milk and a kick from a shot of rum.

Quick-cooking gnocchi goes in the same pan as the chicken for this cheesy, crowd-pleasing weeknight meal.

These triangular cookies—traditionally stuffed with poppy seed filling, but often with jam or jelly—are a signature of Purim.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.

Cauliflower’s firm texture means it typically takes a long time to cook, but the air fryer makes quick work of it.

Pick any sort of coffee or tea to turn this moreish cookie into a caffeinated treat fit for breakfast or dessert.

This decorated loaf cake delivers all of the drama and trappings of a traditional bûche de Noël with only a fraction of the work.

This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

Malted milk powder adds toasty, caramel-like undertones to this warming winter drink. Splurge on a good vanilla, since its the primary flavoring here.

Think of this flexible biscotti recipe as a formula for whatever flavor of crunchy cookie you’re craving.

You can put kungpao sauce on everything from eel to venison to tofu, but the one of the quickest and most satisfying canvases is shrimp.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.