Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
This fresh chutney combines pineapple with a recent Parisian obsession-mangoes-for a vibrant counterpoint to rich pâté.
Author: Paul Grimes
Author: Martin Cate
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
Author: Farid Zadi
For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder (a blend of star anise, cinnamon, cloves,...
Author: Paula Haney
Author: Dawn Perry
Author: Wang Haibo
Author: Katy Sparks
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the...
Author: Robb Walsh
Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.
If you don't have cinnamon and star anise in your pantry, don't buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and...
Author: Andy Baraghani
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Author: Maggie Ruggiero
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is...
Author: Maggie Ruggiero
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Author: Katherine Sacks
Pizzelle, which some say are the original cookie, are thin waffle cookies from the Abruzzo region of Italy. They're made of a simple batter of flour, eggs, sugar, and butter, and are cooked in a pizzelle...
This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.
Author: Donna Hay