Herbs & Spices

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This flavor-packed nonalcoholic cocktail is delightfully bitter and tart.

With their slightly sweet flavor, light texture, and golden color, it's easy to see why these Swedish saffron buns have been enjoyed for hundreds of years.

Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.

Store these creamy, perfectly seasoned make-ahead mashed potatoes overnight right in a buttered casserole dish, then just rewarm before serving.

This Thanksgiving centerpiece from Gourmet brings together two beloved holiday mains: ham and roast turkey.

The green tea base imparts layers of flavor to this mocktail without adding sugar.

This is a love-at-first-sip kind of nonalcoholic drink—grapefruit and rosemary make a perfect pair.

Fresh rosemary and pear give this nonalcoholic drink full fall vibes.

Don’t be surprised if these Parmesan-loaded mushrooms disappear in minutes.

Add the creamy Puerto Rican coconut and rum drink known as coquito to your festive cocktail rotation and enjoy throughout the holiday season.

Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

Mille-Feuille means “a thousand leaves.” This French dessert is a delicate tower of puff pasty and cream.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.

Bartender Kyle Davidson created this bitter and fresh Cynar cocktail in 2008 at The Violet Hour.