Herbs & Spices

This streamlined Italian tomato sauce makes magic out of a handful of pantry ingredients.

A classic Sicilian pasta with caramelized eggplant, tomato sauce, basil, and ricotta salata.

Lime juice, fish sauce, peanuts, and plenty of herbs.

Stir-frying slices makes this dinner doable on any given night.

Personal goal is to eat these daily from now until Memorial Day.

Creamy, vinegary, and with lots of fresh dill.

Or sauce. Or dip. Or sandwich spread.

Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Raw zucchini has never tasted better.

Pasta sauce tastes better on the grill.

Grilling fish atop a bed of lemon slices is the key to not sticking.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.

Creamy, bright, and wonderfully aromatic with ginger and garlic.

Anything can be breakfast cereal with enough cinnamon sugar. Case in point: this delightful pita version.

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

A strip of lemon zest balances this refreshing spring classic.

Tariffs continue to rock the chef-favorite brand and others like it. Now it’s fighting back.

Every salad should have pita chips.

With a gingery egg drop, lots of kale, and toast on the side.