Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Author: Harneet Baweja
While most recipes for fire cider use a heavy hand with the garlic because of its potent medicinal properties, we recommend going easy unless you want neighbors knocking on the door every time you crack...
Author: Lukas Volger
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Author: Melissa Roberts
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz
Author: Lisa Zwirn
Author: Molly Stevens
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Author: Neven Maguire
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Maggie Ruggiero
Author: Lucy Metcalf
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Melissa Perlman
Author: Ed Farrey
Author: Sara Moulton
Author: Virginia Burke
Author: Bon Appétit Test Kitchen
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious...
Author: Anna Stockwell
Author: Farid Zadi
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Author: Andy Baraghani
Author: Gina Marie Miraglia Eriquez