Herbs & Spices

This lime-mint-matcha combo is a great morning or afternoon pick-me-up—a splash of rum turns it into an invigorating cocktail.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Cook steamed rice “just a little too long,” add a little rendered chicken fat, and watch as the bottom develops a satisfyingly crunchy texture.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.

There's no doubt about it: this magnificent cut of meat puts any humble braised brisket to shame.

Snow peas and water chestnuts add a fresh crunch to these tasty dumplings

This rum-spiked hot toddy is infused with fiery black pepper, revitalizing cinnamon, and cleansing cardamom to cure the winter blues.

Here, fresh shrimp gets gently poached in herb-laced coconut milk. The spicing is subtle, so as not to obstruct the milk’s sweet flavor.

Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.

Served with a bright, zesty grapefruit-cabbage slaw, this crisp salmon is an easy weeknight dinner that takes less than 20 minutes to make from start to finish.

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.