Author: Shirley Cheng
Author: Bahija
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...
Author: Rick Rodgers
Author: Gina Marie Miraglia Eriquez
Sweet rather than salty, flavorful rather than fiery, this seasoning mix contains mustard in the style of a Memphis rub and chili powder in the style of Texas.
Author: Steven Raichlen
This moist cake keeps beautifully for a day or two after you make it.
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Ava Smith
Author: Maria Helm Sinskey
Author: Mauricio Velázquez de León
A quick and easy recipe for Applesauce Spice Muffins
Author: John Martin Taylor
Author: Yotam Ottolenghi
There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was...
Author: Bob Sloan
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix...
Author: Hawa Hassan
Author: Alison Roman
Author: Betty Boothe
Author: Frank Stitt
Author: Melissa Roberts
Author: Minh Bui
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Author: Maya Kaimal
Author: Shelley Wiseman