Cilantro

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

This cumin and paprika-spiced number gets added punch from a tangy green sauce and an avocado and cucumber salad.