Author: Ian Knauer
Author: Jean Touitou
Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Rozanne Gold
Author: Bela Banerjee
Author: Jeffrey Alford
Author: Lidia Bastianich
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
Author: Rick Rodgers
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish...
Author: Brian Yarvin
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Author: Andy Baraghani
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Author: Raquel Carena
Author: James Beard
Author: Stephen A. McLeod
Author: Donald Link
Author: Andrew Schloss
Author: Deborah Madison
Author: Gordon Ramsey
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes
Author: Valerie Hill
Author: Sergio Remolina
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Author: Andrea Albin
Author: Hugo Bolanos
Author: Rebecca Jurkevich
Speculoos cookies, represented here in their ground, "butter" form, add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert. The dense, moist cake is topped with a light and...
Author: Ben Mims
Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner cocktail-or even a cold beer.
Author: Lillian Chou
Author: Paul Grimes
Author: Kim Severson