Author: Robb Walsh
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
Old Bay Seasoning is the brand name of a blend of herbs and spices produced in Maryland by McCormick & Co. It is often used in crab recipes along the Atlantic coast.
Author: Asha Gomez
Author: Paula Wolfert
Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing.
Author: Andrew Schloss
Author: Sarah Dickerman
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: Rick Rodgers
Author: Vikas Khanna
Author: Veronica Chambers
Author: Andrea Albin
Author: John Willingham
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
Author: Ruth Cousineau
Author: Susan Feniger
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: Jill Silverman Hough
Author: Micah Carr-Hill
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
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
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
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Gil Marks
Author: Bon Appétit Test Kitchen
Author: Allison Vines-Rushing
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Serve these wings with the hot-and-sour coleslaw.
Author: Melissa Roberts
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: Ania Catalano
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red ones you find are pretty fiery). But it is easy enough...
Author: Mark Bittman