Author: Elizabeth Karmel
Author: Norman Van Aken
Author: Melissa Hamilton
Come in from the cold to this warmly spiced hot apple cider.
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Paula Shoyer
Author: Rick Rodgers
Author: Emily Ansara Baines
Author: Jasper White
Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches
Author: Adeena Sussman
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
Author: Sally Siegel
Author: Hugh Fearnley-Whittingstall
Author: Bruce Aidells
The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric....
Author: Mai Pham
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Author: Magdalena Wszelaki
Author: Mourad Lahlou
Author: Elinor Klivans
Author: Yotam Ottolenghi
Author: Maria Helm Sinskey
Author: Yotam Ottolenghi
Author: Sheila Lukins
Author: Norman Van Aken
Author: Aglaia Kremezi
Author: Duy Pham