Author: Sarah Dickerman
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes...
Author: Nadege Fleurimond
Author: Vikas Khanna
Author: Paula Wolfert
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the...
Author: Ana Sortun
Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using.
Author: Sally
Author: Veronica Chambers
How to make Furikake- a Japanese spice blend made with seaweed, toasted sesame seeds, salt and optional bonito and spices. Use on rice, veggies, fish or avocado toast! Vegan and Gluten-free. #furikake
Author: Tonia Schemmel | Feasting at Home
Author: Susan Feniger
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Rick Rodgers
Author: Jill Silverman Hough
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Ruth Cousineau
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Gil Marks
Author: Andrea Albin
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
Author: Ardie A. Davis
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Micah Carr-Hill
Serve these wings with the hot-and-sour coleslaw.
Author: Huma Siddiqui
Author: Melissa Roberts
Author: Ania Catalano
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.
Author: Jessica B. Harris
Author: Allison Vines-Rushing