Author: Cory Schreiber
Author: Sally Gilmour
Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.
Author: Hawa Hassan
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Author: Ian Knauer
Author: Joe Dion
Author: Diane Sandoval
Author: Roger Berkowitz
Author: Deborah Madison
Author: Andrea Albin
Author: Farid Zadi
This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle;...
Author: Andy Baraghani
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Fried garlic boasts an incredible ease-to-"wow" ratio-put slices of garlic in cold oil, crank the heat, and fish them out when they're bronzed. But also the oil that's left behind is a flavor-packed product...
Author: Andy Baraghani
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Chris Schlesinger
Author: Shawn Edelman
Author: Steven Raichlen
Author: Andrea Bemis