Articles filed under Herbs & Spices
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Want to make better pesto? Add spinachJun 24, 2026 5:30 am - This recipe for Simply Better Pesto won’t smack the taste buds with basil. Here the basil is tempered with spinach for a sauce that’s lighter in flavor, and simply better.
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Why eat junk on a camping trip? Tips and recipes for nutritious food on the trailJun 24, 2026 4:41 am - Getting outside generally improves mental and physical health. But too often, campers and hikers resort to the convenience of processed foods high in saturated fat, salt and sugar. Here’s how to rethink campsite cooking to eat healthy while acting healthy.
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David Tamarkin’s recipe for Greens, Grains and Fried Egg works for any mealMay 26, 2026 4:33 am - Eggs are better with carbs, and they’re particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. These herby-green grains from David Tamarkin’s cookbook “Cook90” are good for more than just breakfast.
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For a fresh take on Mom’s potato salad, add herbsMay 13, 2026 5:15 am - Mom’s potato salad was a straightforward recipe: cooked red-skin potatoes, diced celery and onion, mayonnaise, yellow mustard, salt and pepper. Easy. Over the years, I've learned a lot about making potato salad, and even though I might be following the ingredient list for my mom’s salad, my version is not the same.
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Skip the buffet: Celebrate Mom with elegant fennel soup and conversationMay 06, 2026 5:38 am - What sounds better this Mother’s Day: Navigating crowds and shouting over the din or a simple but elegant meal paired with good conversation and a few laughs? Start with this unfussy Fennel, Garlic and Potato Soup and a nice glass of bubbly, and you’ll have one happy momma.
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Sorry, lettuce. This is why parsley should be the star of a salad.Apr 07, 2026 5:54 am - This parsley salad, with cool cucumber, crunchy toasted walnuts and scallions in a lemon-olive oil dressing, feels like spring on a plate. It’s an ideal accompaniment to rich roasts and stews, and it can also be turned into a simple, tasty meal topped with a piece of chicken, boiled egg or tuna. It’s proof that parsley can be so much more than a garnish.
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Curly parsley is better than Italian flat-leaf. There, I said it.Apr 07, 2026 5:52 am - By the turn of the 21st century, contemporary cooking authorities had deemed the taste of flat-leaf parsley, also known as Italian, to be unquestionably better. But Emily Heil would like to posit something that might cause people to clutch their Le Creusets: Curly parsley is actually superior to its softer, more tender cousin.
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2 little twists that make roasted carrots pop on an Easter tableMar 31, 2026 10:13 am - Roasted carrots are delightful served hot, warm or at room temperature. To make them extra special, top multi-colored varieties with a dollop of Spinach Parsley Pesto. These would be the perfect side dish for an Easter feast, Mother’s Day lunch or any gathering.
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Spice up your grilled leg of lamb with a baharat marinadeMar 31, 2026 5:57 am - The Turkish blend baharat contains many of the spices Americans think of as “holiday baking spices,” including cinnamon, nutmeg, allspice and cloves, as well as dried mint. You can find premade versions, but it’s simple to make your own, as in this Grilled Leg of Lamb by Jessica Battilana.
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Mexican mole is a meal all on its ownFeb 03, 2026 5:49 am - Surprisingly complex and full of flavor, this smart mole with just about a dozen ingredients comes together in only an hour. Adapted from Rick Martínez’s cookbook “Salsa Daddy,” it’s an entry-level mole — and a fine introduction to the famous Mexican salsa.
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