Herbs & Spices
481 recipes found
Linguine With Dried Porcini And Green Peppercorns
Pasta With Red Peppers And Pine Nuts
Red Snapper With Sweet and Hot Pepper Sauce
Dried Cherry Relish
Golden Couscous
Tomato-Vegetable Sauce
Halibut Steaks With Hazelnut Red Pepper
Red Snapper With Hazelnut Peppers
Sandwich Bread With Peppercorns
Red Snapper Fillets With Thyme and Yellow Pepper
Braised Fennel With Peppers and Olives
Chicken With Sweet Peppers
Festive Fish Fillets
Zucchini, Sweet Corn Saute
Grilled Chicken Marinated in Sesame Oil
Succotash With Hominy
Sheet-Pan Paneer Tikka
Paneer, the slightly salty and extremely versatile South Asian cheese, is the perfect backdrop for heady masalas. In this recipe, soaking paneer in hot water for 10 minutes before cooking rehydrates it, while coating and baking it — along with bell peppers and red onion — with yogurt, ginger, garlic, oil, and spices means the paneer will be light, fluffy and flavorful every time. Basting the paneer with melted ghee toward the end of the baking process keeps it from drying out and adds nuttiness. In the end, you’ll have a one-pan meal of sweet, crunchy veggies and luxuriously spiced paneer in under 30 minutes. To make it vegan, substitute tofu for paneer (no need to soak) and skip the yogurt.
Rasta Pasta With Jerk Chicken
Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.
Skillet Chicken With Silky Peppers and Green Olives
Made with diced fresh tomato and colorful sweet bell peppers, this savory chicken dish is lively and bright. Cooked as written, the sauce is on the brothy side, perfect for pouring over rice or couscous, or for sopping up with bread. But if you prefer it to be heartier, remove the chicken pieces from the pan once they’re cooked, then simmer to reduce the sauce, stirring occasionally, for another 5 to 8 minutes. Return chicken to the pan and stir in olives, then garnish with herbs to serve.
Vegetarian Bean and Cheese Enchiladas
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Baked Tofu With Peanut Sauce and Coconut-Lime Rice
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Suqaar Digaag (Spiced Chicken and Vegetable Sauté)
A popular part of Somali cuisine, suqaar is a meat-and-vegetable dish that comes together quickly as a weeknight meal. Among different variations, the most common are hilib (camel or beef) and digaag (chicken). Seasoned with Somalia’s famous xawaash spice blend of warm cumin, coriander and other aromatic spices, this dish weaves layers of flavor into each tender bite of chicken. If you want a bit of heat, be sure to add the optional jalapeño. Chicken suqaar tastes as good with flatbreads like anjero as it does spooned over rice with a side of salad. If you want to enjoy this another way, serve it with Somali-style rice and bananas.
One-Pan Chicken With Peperonata and Olives
Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you’d need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread — and any leftovers tucked into a sandwich or tossed into salad.
Sheet-Pan Chicken With Sweet Potatoes and Peppers
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They’ll cook faster than the thighs. Remove them when they’re ready, but let the vegetables roast until they thoroughly golden and tender.