Turmeric

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings.

Store-bought fried onions are the secret savory bonus in this easy recipe. Toasting the spices in butter makes for a fragrant, flavorful dish.

This sweet, refreshing, cannabis drink is a staple of Holi. Our version is creamy, floral, and ideal for any spring celebration.

A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.

Warm spices, a spritz of lime juice, and 10 minutes are all you need to serve a brighter, flavor-spiked side of rice. 

A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.

Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.

Simple syrup is good. Super Summer Fruit Syrup is better and able to transform any drink into its best post-vacation summery self.

Preserved lemons rein in the sweetness in this plush olive-oil-based loaf.

If you’ve ever found whitefish too plain or bland, this sticky savory-sweet turmeric-packed caramel is your new best friend.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

I've taken her template for these eggs with me no matter where I've lived.

To make chitranna, which translates to “mixed rice" in Kannada, bright yellow rice, colored with turmeric, is sautéed in oil that's been seasoned with black mustard seeds, curry leaves, chile, the umami-rich spice asafetida, and urad dal and chana dal, two lentils that add a nutty taste and crunchy texture. The dish is finally garnished with fried peanuts, grated coconut, cilantro, and a generous amount of lemon juice, resulting in a symphony of savory, sour, sweet, spicy, and herbaceous notes.

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Wings so crispy you won’t believe they were baked in the oven.

This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

The coconut crisp brings texture and heat to this simple stewy dish. 

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.