Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Carla Snyder
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
Author: Lisa Fain
Author: Jinx Morgan
Author: James Oseland
Author: Melissa Roberts
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit - a mix of chopped...
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
Author: Victoria Granof
Author: Suvir Saran
Author: Tim Byres
Author: Bon Appétit Test Kitchen
Author: Bela Banerjee
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
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: drlanaperez
Author: Melissa Roberts
Author: Deborah Madison
Author: Donald Link
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: Rebecca Rather
Author: Monica Bhide
Author: Andrea Reusing
Author: Maggie Ruggiero
Author: Linton Hopkins
Author: David Kamen