Herbs & Spices

This is a great last-minute dinner.

This Jalapeño Ranch is gonna kick up all kinds of taco creations and take veggies and dip to a new level in your life.

For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.

This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.

Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer, maintaining the same gooey, melty texture that the freezer too often destroys in other dairy. It’s pivotal for casseroles, such as lasagna (page 126) or the green bean dish (page 125) that falls on so many Thanksgiving menus. It’s the halfway point to sausage gravy (page 122) or cheese sauce. Long story short, béchamel helps bridge the gap when thinking about foods that freeze well. Just like duct tape, you should never be without it.

Carrot cake, but with beets—and the dreamiest frosting of all.

Enjoy your bourbon enhanced with a touch of chocolate and sweet-and-savory spice notes. This cocktail is great with barbecue.

This fresh, tangy, tropical-style cocktail plays up the rich rum finish in Angel’s Envy Rye, without overpowering the whiskey’s spice.

This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

This dish, a riff on perennially popular sesame noodles, features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they’re a great alternative to wheat noodles, and particularly friendly to those living with Crohn’s disease, who often avoid gluten. Additionally, while classic sesame noodles are often made with spicy ingredients like chili, garlic, and onion—all of which can trigger a flare-up for people with Crohn’s, says registered dietitian Andrea Kirkland—these noodles are b.…

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

The crunchiness and juiciness of flowering chives combined with tender, lightly seasoned pork is an unbeatable combination—and this dish is super quick to make.

Our new favorite pot roast is just a pile of veggies. Here, carrots get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

A riff on the Penicillin cocktail, with sherry and mezcal.

Many unconfirmed reports of this cocktail’s creation exist. Some believe it came from Chicago’s South Side during Prohibition; others think that it comes from the Southside Sportsmen’s Club on Long Island. Manhattan’s 21 Club also claims it as its own creation. There, they serve it long in a Collins glass over ice with a mint spring for garnish.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.