Herbs & Spices

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

Crystallized ginger adds spice to this brunch staple.

What makes these nuts irresistible is the sourness of lemon and a scent of saffron, in addition to the salt.

This vanilla Bundt cake can be eaten out of hand as you head out the door or just as easily dressed up with whipped cream and fruit.

Sabzi khordan translates to “herbs for eating,” so… just eat it.

Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

The addition of cardamom gives this classic coffee cake a flavorful and unexpected zing

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor.