Author: Jayne Cohen
This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice-it's an excellent addition to lamb burgers or roasted chicken.
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.
Author: Neelam Batra
Author: Hinnerk von Bargen
Author: Susur Lee
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious...
Author: Marcus Samuelsson
Author: Bon Appétit Test Kitchen
Author: Grace Young
Woman's Day, December 6, 2005
A chunky mango and ginger chutney that is tasty with cold meats and cheese. Search triple tested recipes from the Good Housekeeping Cookery Team.
Author: Mai Klayman
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Author: Shirley Cheng
Author: Lillian Chou