Herbs and Spice recipe collection

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Nargisi kofta wraps spiced ground beef and besan around hard boiled eggs, fries them golden, then simmers in a tomato-yogurt curry. Mughlai showstopper named for the narcissus flower.

Homemade Boursin-style cheese spread with fresh basil, chives, parsley, garlic, and chopped black olives folded into cream cheese. A 15-minute herbed cheese spread for crackers, baguette, or crudites.

Fresh spinach salad tossed in a homemade curry vinaigrette with red wine vinegar, soy sauce, and dry mustard. Topped with crumbled bacon and sliced hard-boiled eggs.

African spice and herb mixture. Classic Ethiopian style flavors to spice up your meals.

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Fish Cakes with Horseradish-Sour Cream Sauce recipe

A new idea introduces a new taste! Try this tasty dish made with white wine, cheddar cheese and fruit relish.

Hot dogs in a spiced tomato sauce with curry, chili powder, sage, and dry mustard served over elbow macaroni. A retro franks and mac recipe with surprising depth from an unexpected spice blend.

Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.

Thai green chicken curry with coconut cream, eggplant, basil, and green curry paste. An authentic Gaeng Kiow Wahn Gai with rich, aromatic coconut sauce.

Add some kick to your meal with this spice mix that can be used for almost anything!

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.