If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Mark Bittman
Author: Julie Sahni
These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce,...
Author: Anna Stockwell
Author: Grace Young
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman
Author: Gina Marie Miraglia Eriquez
Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving, an easy Spiced Pumpkin Pie recipe.
Author: Mary Dillman Burke
Author: Fred Thompson
Author: Sharon Borchers
Author: Bon Appétit Test Kitchen
Author: Sara Perry
Author: Victoria Granof
Author: Molly Stevens
Author: Raji Jallepalli
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
Author: Lillian Chou
Author: Rafih Benjelloun
All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups...
Author: Andy Ricker
Author: Ardie A. Davis
Author: Sarma Melngailis
Author: Sarah Patterson Scott
Author: Tracey Seaman
This needs to chill overnight, so plan accordingly.
Author: Jessica Goldman Foung
Author: Lydie Marshall
Author: Ian Knauer