The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
Author: Ardie A. Davis
Author: Mark Bittman
Author: Huma Siddiqui
Author: Kelsey Bunker
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.
Author: Ivy Manning
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Author: Gil Marks
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.
Author: Katherine Sacks
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Mourad Lahlou
Author: Joseph Gomes
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Larry the Turkey does double duty at Thanksgiving, letting Larry know where to sit at the beginning of the meal and providing a dessert for him at the end. A delicious combination of pumpkin cupcakes,...
Author: Karen Tack
Author: Phyllis Glazer
Author: Duy Pham
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor...
Author: Anna Stockwell
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: Norman Van Aken
Author: Peter Hoffman
Author: Gina Marie Miraglia Eriquez
Author: Allison Vines-Rushing
Author: Alison Roman
Author: Laxmi M. Hiremath
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Victoria Granof
Author: Lisa Mayfield
Author: Jean Thiel Kelley
Author: Elinor Klivans
Author: Hugh Fearnley-Whittingstall