Herbs & Spices

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

This fan-favorite vegetarian stuffing recipe is sure to be the star of your Thanksgiving meal.

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

This meatless dish is luxurious to eat.

A simple side dish of roasted sweet potatoes, sweetened with maple syrup and spiced with red pepper and cinnamon.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.

For this fall dessert, you’ll give your apple cake a luscious drizzle of toffee sauce.

No Indian pantry is complete without a batch of homemade garam masala. This fragrant version combines mainstays like cinnamon, cardamom, and nutmeg with rosebuds, cumin, bay leaves, and more.

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.

This easy no-churn ice cream relies on whipped cream and sweetened condensed milk for its creamy texture, and is flavored with rich espresso and toasted hazelnuts.

For a gluten-free alternative to pasta, this boldly flavored sauce is spooned over cauliflower.

Turkey does not play a starring role in the great Southern barbecue traditions, but it is in fact a pretty common BBQ meat there.

Sweet potatoes get a subtle smoky flavor that's delicious with a brown sugar butter drizzle.

The salty-sweet crust on this no-bake peach cheesecake is not to be missed.

This fragrant coconut cake is dense and chewy inside and crisp on the top.

Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town.

Pair this sweet, slightly spicy carrot-ginger shrub with vodka or gin, or use it in salad dressing with olive oil, salt, and pepper.

You can think of the chiffon cake as angel food cake’s even fluffier cousin.