Herbs & Spices

Tangy cranberries and sweet orange zest add a floral tartness to this apple crisp topped with an almond-studded, oatmeal-cookie crumble.

Speculoos cookies in "butter" form add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert.

Can’t get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your next latte.

Serve these luscious butterscotch-glazed apples with Cinnamon-Oat Crumble Topping for a quick apple crisp, atop pancakes or a Dutch Baby for a delicious fall-flavored breakfast, or alongside our Build-Your-Own Thanksgiving Pie Bar.

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

Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we’d stick it in the blender, puree it, and use it for baking. We’d bake pumpkin bread, pumpkin cake, and pumpkin pie, and we would also roast the pumpkin seeds in the oven. Really, she used every single part of that pumpkin! The thing we loved the most was our grandmother’s pumpkin cake. It was more of a cake-bread hybrid: very dense and savory yet sweet. It smelled amazing coming out of the oven. We would sometimes just eat it without any icing, hot from the oven. We’d burn our tongues because we wouldn’t even wait for it to cool!

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we’ll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

These flavorful marinated onions also make a great condiment for grilled steak.

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

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.