Herbs & Spices

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

This version is made with up to eight spices. It’s worth using them all for the fullest flavor.

Pol Sambol (like all sambols) is a versatile, vivid relish, given an intense hit of flavour from Maldive fish: smoked, sun-dried tuna, flaked and used sparingly

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that’s your thing.

Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.

No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.

A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits just right.

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

A pistachio custard filling makes for an enchanting moss-green spiral inside this cardamom sponge cake Yule log.

In this recipe, white fish gets smothered in a garlicky olive paste, then wrapped in chard leaves before simmering in a lemony, cilantro-laced sauce.

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.

This cube of crustless milk bread is encased in a shiny, shatteringly thin caramel shell, then filled with an enormous dollop of chamomile-infused vanilla bean custard.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

Anchovy lovers: This one’s for you. The combination of vanilla butter and anchovies is the perfect combination of sweet and salty.

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect.

This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.