Herbs & Spices

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

This punch, made with hibiscus and orange liqueur, puts mulled wine on ice for refreshing but cozy holiday celebration.

This Thanksgiving condiment celebrates key New England flavors: cranberries, of course, but also maple syrup and apple cider. 

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

Swirly, twirly, and striped, these red-and-white peppermint meringue cookies are all dressed up for the holiday party.

This spicy Yemeni cilantro sauce is fiery hot with chile peppers, but it is also aromatic with spices and herbaceous notes of cilantro and parsley.

Babka meet cinnamon buns in this buttery yeasted loaf that gets swirled with gooey chocolate and drizzled with tahini, which keeps it from getting too sweet.

Many recipes for this Eastern European condiment tame the horseradish—calling for twice as many beets as the fiery root—but this chrain recipe flips the script.

Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.

The secret to a showstopping bird that can be prepared several days in advance without drying out? A parchment paper pouch.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India that’s eaten with dosa and idli.