The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
Author: Ian Knauer
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
Author: James Beard
Author: Paul Grimes
Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Sarah Patterson Scott
Author: Julie Sahni
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
Author: Sarah Patterson Scott
Author: Maneet Chauhan
Author: Alison Roman
Author: Chris Hastings
Author: Susan Feniger
Author: Jeanne Lemlin
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
An easy way to store and use chipotle. So easy you may end up tossing some in everything you make.
Author: Debi
Author: Taylor Boetticher
Author: Melissa Hamilton
Author: Todd Taverner
Author: Ardie A. Davis
Author: Kim Severson