Herbs and Spice recipe collection

Thai pork satay marinated in curry, turmeric, and fish sauce, grilled on bamboo skewers with coconut cream glaze. Street food classic ready in 60 minutes.

Shredded turkey breast stir-fried with red bell pepper and scallions in a glossy honey-soy-curry sauce with sesame oil and cilantro. A fast, lean Thai-inspired weeknight dinner in 30 minutes.

Ground lamb sauteed with allspice, Madras curry, and rosewater, studded with sweet currants and crunchy almonds. A fragrant Persian-style skillet dinner ready in 45 minutes.

Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that's part samosa, part wonton, and totally addictive. Makes 30.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

Weight Watcher Curried Rice with Chicken and Walnuts recipe

Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

Chicken Madras with a creamy mango curry sauce made from pureed fresh mango, coconut milk, and heavy cream. Pan-seared chicken breasts finished in a sweet, spiced tropical sauce.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Ethiopian-inspired vegetarian stew layered with curry-spiced cabbage, tender potatoes, and cauliflower in a buttery onion base. Healthy comfort food ready in under an hour.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

Invite some East Indian flavors into your home with this scrumptious dish made with potatoes and a variety of spices.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Mexican ancho chile sauce with tomatoes, cumin and oregano. Smoky dried chile sauce simmered until thick, ready in 75 minutes.