Herbs & Spices

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Visually arresting and ready in a snap, these steamed cauliflower wedges are the side dish of your dreams.

The garlicky spread that tops this steak is also excellent on fish, chicken, and pasta. Make extra and freeze it for a super finish for future weeknight dinners.

This classic Italian trio never gets old, because it works so well: The saltiness of Parmigiano-Reggiano accentuates the sweetness in the popular winter squash while earthy sage rounds it all out.

Sweetened by pepper and rounded out with cilantro, vinegar, and tomato paste, this Latin American staple is perfect with anything on your table or as a meal itself.

Substituting fried ham for bacon is a great use of everyday deli meat. The sweet pears mellow chicory's pleasant bitterness.

Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing.

Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

This dish, inspired by a recipe from Gray Kunz's Elements of Taste, is a great alternative to roasting a whole chicken. To ensure that the bird lies flat and cooks evenly in the pan, we've used the spatchcock technique, which entails simply removing the backbone of the chicken and tucking the legs up and out of the way. Don't worry if the instructions seem a bit confusing when you're reading through the recipe — the steps become obvious once you have a chicken in front of you.

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

These showcase all that's great about Indian food: They're vibrant, light, and fragrant. For a spicier patty, add a second stemmed and minced serrano chile.

Also great with lamb, duck, or chicken.

Charmoula is a tangy, spicy sauce—in this case, made with cumin, cilantro, garlic, and lemon—that's traditionally served with meat in Morocco.

Thanks to ginger and cardamom, these glazed carrots have a quietly exotic aroma and flavor.