Author: Gina Marie Miraglia Eriquez
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Floyd Cardoz
Author: Neil Perry
Author: Jill Silverman Hough
Author: Dorie Greenspan
Speculoos cookies, represented here in their ground, "butter" form, add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert. The dense, moist cake is topped with a light and...
Author: Ben Mims
Sugar and spice make this cake more than nice -- it will garner rave reviews.
Author: Claudia Fleming
Author: Jayne Cohen
Turn these fall-spiced cupcakes into a Pumpkin Patch-themed holiday centerpiece for Halloween or Thanksgiving.
Author: Karen Tack
Author: Craig Strong
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
Author: Prem K. Singh
A super-easy, no-mixer-needed cookie dough recipe that doesn't dirty any bowls and leaves plenty of time for the fun stuff-baking, decorating, and eating dough scraps, of course.
Author: Claire Saffitz
Author: Rozanne Gold
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This rub originally accompanied Karmel's recipe for Slow-Cooked Texas Beer Brisket .
Author: Elizabeth Karmel
Author: Jayne Cohen
This is the quintessential fall cupcake. Prepare the apple cider just as if you were going to drink it, boiled with plenty of whole cinnamon, cloves, and allspice. Top with Vegan Fluffy Buttercream Frosting...
Author: Isa Chandra Moskowitz
Author: Eloise Davison
Author: Susie Fishbein
Author: Lynne Aronson
Author: Michael Chiarello
Homemade Taco Seasoning is easy to make and tastes so much better than store-bought. Loaded with an abundance of flavor and a tiny bit of heat, taco seasoning gets used more than anything else in my spice...
Author: Mary Younkin
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
Author: Julie Hasson
Author: Sharon Borchers
Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving, an easy Spiced Pumpkin Pie recipe.
Author: Mary Dillman Burke
Author: Rick Rodgers
Author: Gina Marie Miraglia Eriquez
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic...
Author: Paul Grimes