Herbs & Spices

This summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge is made with melted butter for a tender, flavorful base, and sour cream adds brightness to the whipped-cream filling.

This savory, addictive dressing will taste good on just about anything, including cold noodle salads.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry. This recipe is from Gunpowder, an Indian restaurant in London.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity to this short ribs recipe.

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Serve with some crusty bread.

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette