Turmeric

On the eastern side of the Indian peninsula, fronting the Bay of Bengal, is Madras, the capital of Tamil Nadu state. This recipe from that cosmopolitan city is typically made with sardines, mackerel, and crab, but we have substituted orange roughy for a more delicately flavored dish.

This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings.

Store-bought fried onions are the secret savory bonus in this easy recipe. Toasting the spices in butter makes for a fragrant, flavorful dish.

This sweet, refreshing, cannabis drink is a staple of Holi. Our version is creamy, floral, and ideal for any spring celebration.

A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.

Warm spices, a spritz of lime juice, and 10 minutes are all you need to serve a brighter, flavor-spiked side of rice. 

A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.

Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.

Simple syrup is good. Super Summer Fruit Syrup is better and able to transform any drink into its best post-vacation summery self.

Preserved lemons rein in the sweetness in this plush olive-oil-based loaf.

If you’ve ever found whitefish too plain or bland, this sticky savory-sweet turmeric-packed caramel is your new best friend.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!

This slushy has just enough ginger to let you know you’re ALIVE.