86 aromatic recipes

Traditional Japanese sashimi dipping sauce made by simmering soy sauce with katsuobushi (bonito flakes) and sake, then garnished with wasabi. Deeper and more aromatic than plain soy sauce.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Sauteed pork chops over sauerkraut braised with bacon, onion, caraway and apple juice, finished with fresh dill. A classic Central European dinner for two that balances rich pork against tangy, aromatic kraut.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Homemade Cajun spice blend with cayenne, black pepper, oregano, thyme, cumin, cardamom, fennel, and coriander. Makes 2 cups of bold, aromatic seasoning for any protein or vegetable.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Aromatic chicken breast with orange, lemon, and ginger in spicy apple cider sauce. Bright, zesty flavors ready in 30 minutes for weeknight elegance.

Tender, herb-scented cottage dill bread made effortlessly in your bread machine with tangy cottage cheese, aromatic dill seed, and savory dried onion.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.

Thai basil fried rice with fresh red chilies, button mushrooms, long beans, and light soy sauce. A vegetarian wok-fried rice that's spicy, aromatic, and ready in minutes.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.