Seasonings

Fresh watermelon is one of the most delicious delights of summer. After enjoying watermelon slices, a watermelon salad, or your favorite smoothie, the thick rind is all that’s left behind. This old-fashioned Southern pickled watermelon rind recipe is a zero-waste solution that repurposes the part that is usually discarded and transforms it into a treat that can be a great complement to an appetizer spread, or a unique addition to a salad or wrap.

Better than anything you'll buy at the store.

Keep this summer minty fresh.

Creamy, peppery perfection.

Just 7 ingredients come together for big flavor.

Try it on chops and chicken.

There are a lot of ways to cook up a hearty, comforting pot of beef stew, but if you ask me, absolutely nothing compares to Guinness beef stew. It also happens to be my favorite dinner to cook for St. Patrick’s Day. In this version, thick chunks of chuck roast are seared and then simmered low and slow in a Guinness-spiked sauce on the stovetop.

Make a big batch, and add it to everything.

Unless you’re from Pennsylvania, you’ve probably never heard of Irish potato candy. I didn’t know what they were, but assumed they were candy made from potatoes. Wrong! Irish potato candies may look like adorable little potatoes, but they’re no-cook coconut and cream cheese candies with a coating of ground cinnamon — essentially the coconut equivalent of chocolate truffles. They’re the perfect St.

Peppercorn sauce is a creamy, spicy, and lightly smoky pan sauce made from beef stock, peppercorns, shallots, brandy, and cream. Originating from the French dish steak au poivre, it’s traditionally created from the fond (the brown bits and residue) left behind from the seared steaks, which are packed with flavor. Peppercorn sauce is a delicious accompaniment to a variety of proteins and vegetables — not just steak. To make it more versatile, this recipe doesn’t rely on fond.

This vegetable jambalaya is faster and just as good, in my opinion, as traditional jambalaya (which typically has andouille sausage, chicken and/or seafood). With the “holy trinity” of vegetables, juicy tomatoes, and long-grain rice, this is a fantastic main dish (with some optional add-ins, if you want) or a hearty side dish to serve alongside your favorite main.

You're only five ingredients away from bliss.

After I scraped my bowl clean, I immediately wanted more.

Tastes like a ticket to Paris.

Happy soup season, everyone!

It's liquid gold, y'all.

The spice blend is so good.

You probably have all the ingredients you need to make it already.

Never buy a bottle again.

They're chewy-yet-crisp and loaded with pumpkin and warm fall spices.

Move over, ketchup and Sriracha! When it comes to versatile red condiments, harissa is my absolute favorite. This Tunisian chile sauce is a fantastic shortcut to spice up a meal and can be used with everything from meat to vegetables, couscous, roasted potatoes, scrambled eggs, as a dip for bread … the list is truly endless. Making them is easy; you can blend the chiles into a thick paste with garlic, olive oil, and aromatic spices.

Who doesn't love Hawaiian rolls?

After visiting a za’atar farm in Lebanon and bringing home a couple bags of the tangy, herbaceous blend of dried za’atar herb, sumac, sesame seeds, and salt, I’m inspired to start using it more in my cooking. Luckily, I’m not the first to fall in love with this Middle Eastern condiment, so it isn’t hard to find tons of great recipes that use za’atar in tasty ways. Stateside, you can buy some za’atar blends made with the herb itself.

It's slow-simmered and meat-packed.

A weeknight-friendly take on the classic dish.

The best bacon you'll ever eat is sweet, smoky, and spicy.

From the ingredients you use to the foods you put them on, flavored salts are wide open to your imagination. Start with a flaky salt, add herbs, spices, or other ingredients, and you have a quick, unique way to season everything from sliced tomatoes to chocolate cakes. They make wonderful edible gifts, too. Here’s a step-by-step recipe with basic ratios to get you started, plus tips for how to use seasoned salts, and a few of our favorite ingredient combinations.

A super-fast side you'll make all summer long.

The palm nut soup includes marinated meats and smoked dried fish and is often served with fufu, omo tuo, banku, fonio, or rice.

Roasting potatoes this deeply does take some time, at least 45 minutes, but it's so worth it.

You'll be adding this to your list of Ina favorites.

Being from Kansas City, there’s one thing that’s already been instilled in me and that is dry rub. It’s a blend of dry spices and herbs, and it can beautifully transform a plain cut of meat, chicken, fish, and even vegetables. We use it on anything that is bound for heat and sometimes just for fun. It is sold at most grocery stores, but you can also make one at home. Here’s a recipe and see how it can make all the difference to your meat.

Gỏi gà is fresh and tangy and everything I want to eat right now.

It instantly upgrades anything it touches.

All the preparations and cook times take mere minutes, and frenched lamb chops look gorgeous on the table.

This potato- and meat-heavy stew is sure to warm you up instantly.

This dish is simple, flavorful, and customizable. Making gravlax at home is easier than you think!

It's so good, you can drink it by the cup.

Tangy, slightly sweet, a little spicy, and chock-full of texture.

A spicy, soothing beverage that's best enjoyed with a squeeze of lemon juice and a drizzle of honey — and your feet up on the couch.

Crystelle Pereira’s recipe will make you feel like a star baker.

Like pumpkin pie, but chiller.

Just add bread!

It might already be in your pantry.

I upgraded her recipe with one irresistible ingredient.

Traditionally, it can take two full days to make; this recipe only requires 40 minutes.