Turmeric

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

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.

Mix equal parts yellow and blue food dye to make green.

Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

Combined with coconut milk, it’s the base for your next Thai curry.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

These superfood-filled, protein-packed, chocolate-and-espresso–covered bites are perfect for a pre-workout boost or mid-day recharge.

This warming curry comes together in under an hour with all the deep flavor of a slow-simmered sauce.

Bring the taste of Persia to your Seder dinner.

Unlock the comforting properties of fresh turmeric by infusing it into steaming coconut milk scented with the warm, spicy notes of cinnamon, ginger, and black pepper.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

A pinch of salt makes everything taste better, including savory smoothies.

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.

This obviously isn't really a shawarma—there is no lamb and no fat—but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association.

Here's a recipe for the whole family, a healthy version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy.

Vibrantly colored and spiced, this creamy dressing is great drizzled over your favorite salad, grain bowl, or cooked veggies. Fresh turmeric will give you the best flavor and health benefits, but if you can't find it, ground dried turmeric works too.

When you're making preserves, fully 50 percent of your success is in the shopping—good fruit makes good jam. Technique matters also, and a sound recipe makes a difference. But the crucial remaining factor is organization. Especially when dealing with a large quantity of perishable fruits or vegetables, you have to think through your strategy and plot out your work. If you can't get everything put up immediately, you have to take into account how the produce will ripen—and soon fade—as it waits for you. My strategy for how to use a bushel of peaches would look something like this: First day/underripe fruit: Pectin levels peak just before ripening, so I'd start with peach jelly. If you don't want to make jelly, give the peaches another day to ripen. First day/just-ripe fruit: Peaches that are fragrant and slightly yielding but still firm enough to handle are ideal for canning in syrup, as either halves or slices in syrup. Second day/fully ripe fruit: As the peaches become tender and fragrant, make jam. Third day/dead-ripe fruit: By now, the peaches will likely have a few brown spots that will need to be cut away, so I'd work up a batch of chutney, which requires long, slow cooking that breaks down the fruit anyway. Fourth day/tired fruit: Whatever peaches haven't been used by now will likely look a little sad, but even really soft, spotty ones can be trimmed for a batch of spiced peach butter. Southern peach chutney evolved from an Indian relish called chatni that British colonials brought home during the days when the sun never set on the Empire. According to The Oxford Companion to Food, chatni is made fresh before a meal by grinding spices and adding them to a paste of tamarind, garlic, and limes or coconut. Pieces of fruit or vegetable may be incorporated, but the chief flavor characteristic is sour. The British turned that into a fruit preserve, explains the Oxford Companion: British chutneys are usually spiced, sweet, fruit pickles, having something of the consistency of jam. Highest esteem is accorded to mango chutney… . Chutney later spread across the Atlantic to the West Indies and the American South, where the esteemed mango was replaced by the honorable peach.