Turmeric

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

Turmeric gives this rice its vivid color and earthy flavor.

This quick glazed tempeh with fresh herbs is delicious over rice with shallots, but you can also tuck it into lettuce cups or serve with rice noodles if you prefer.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken. 

Bright, peppery turmeric and a smoky cumin salt on the rim make this vibrant drink perfect for celebrating Diwali. To serve, garnish with fresh mint and a wedge of lime.

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn’s Hunky Dory is wonderfully savory from the combination of nutty Amontillado sherry and earthy turmeric.

Hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but I've adapted it for a grill or oven. The two-stage cooking method is essential: The initial roasting at moderate heat partially cooks the meat while dehydrating the skin, getting it ready to crisp up later on and allowing all the scattered bits of fresh aromatics and dried spices in the marinade to adhere. The final stage of cooking is hot and fast, using saffron-infused coconut oil as a basting liquid. The end result is a juicy, fragrant, and intensely flavorful bird, tinted canary gold—its skin smoky, charred, and crisp. The pineapple-chile dipping sauce lends its sweet tang and a mild kick of heat to round out the meal.