Herbs & Spices

Sour cream and lemon zest combine for a sprightly sauce that complements smoked salmon in this 30-minute one-pot meal.

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Butterfly your chicken with confidence—the flatter the bird, the more contact with the cast-iron pan—and the more crackly skin to enjoy at the end!

If you don’t have za'atar on hand, dried mint is equally delicious infused into hot oil.

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

This light, refreshing drink will be your new favorite to serve at brunch or picnics.

Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue. This is what salad looks like in 2018.

Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet.

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a crisp and juicy bird with a built-in side dish.

Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

Millet, a wonderfully healthy, naturally gluten-free grain, stands in for the more common bulgur wheat in the North African–inspired parsley salad in this simple baked chicken dish.

One take on the Ukrainian salad known as shuki, perfect for Easter.