Herbs and Spice recipe collection

Madras dip with curry powder, sour cream, diced hard-boiled eggs, and grated vegetables blended smooth. A tangy, curry-spiced party dip served cold with corn chips.

Maple-glazed ribs braise low in foil, then finish in a sticky maple-soy-orange glaze with a hit of curry powder and Dijon. Toasted sesame seeds top each saucy rack.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Creamy mushroom zucchini soup pureed with chive cream cheese for a velvety, rich texture. Just 30 minutes and a handful of ingredients for a satisfying bowl with optional curry warmth.

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

Neua daet diao, Thai sun-dried fried beef marinated in fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey. Crisp jerky-like edges with chewy centers, served with sweet chili sauce.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

Out-of-the-ordinary chili with curry powder alongside chili powder, kidney beans, fresh tomatoes, and sharp cheddar. A 15-minute fusion chili.

Pad phed pladuk: a fiery Thai catfish curry built on a from-scratch pounded chili paste of lemongrass, galangal, and kaffir lime, with fish fried in fresh coconut cream. Bold, aromatic, and seriously hot.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Plantains simmered in coconut milk with curry powder, cinnamon, and cloves. A simple African and Indian-inspired side dish where the plantains absorb the spiced coconut sauce as they soften.

Hearty potato and pig's foot stew with carrots, lima beans, and a curry-spiced milk gravy. A nose-to-tail comfort stew that's rich, warming, and budget-friendly.