Herbs & Spices

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.

The sweetness of the squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

This is one of my favorite ways to prepare salmon. The marinade in this recipe is the perfect combination of spicy, sweet, and savory—in fact, I also love to use it with steaks or chicken. The Sriracha sauce (aka rooster sauce) is a must, and you can find it in the Asian section of most supermarkets.

Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.

Our ultimate version of this breakfast classic combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans.

To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Gently spiced pecans and a salty caramel topping give this morning treat a savory dimension.

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

How does fried chicken achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.