Herbs & Spices

Skip the muddling and grab the blender to make this frozen riff on a mojito.

Transform your orchard or farmers market haul into a spiced applesauce you’ll want to eat by the bowlful.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.

While many cocktail sauce recipes call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.

For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor. 

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.

This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.

This salad is refreshing and light, but bursting with punchy flavors of lemongrass and fish sauce, and the sweet, caramel tones of coconut sugar.

Tossed with the lemongrass dressing, the sweet-and-sour flavors swim into the cut edges of the smoky brussels sprouts.

Citrusy, perfumed, and utterly delicious, this lemongrass dressing works as a marinade for chicken and a heavenly dressing for salads or roasted vegetables.