This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Lemon Pepper is a favorite for everyone! You can use it on so much more than just chicken wings. Citrusy, aromatic, with the perfect floral notes of freshly cracked pepper, this simple blend is a must...
Author: Joanna Cismaru
Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish...
Author: Brian Yarvin
Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Author: Chris Morocco
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.
Author: Anna Stockwell
This dish of tender spiced goat layered with saffron rice, cashews, and golden raisins is a celebratory meal ideal for birthdays and holidays of all kinds.
Author: Asha Gomez
Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.
Author: Melissa Hamilton
This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
Author: Sergio Remolina
Author: Rebecca Jurkevich
Author: Kitty Morse
Author: Jinx Morgan
Author: Govind Armstrong
Author: Alison Roman
One trip to the cupcake pumpkin patch, and this project will become a favorite fall tradition. It's a terrific dessert centerpiece for any gathering from Halloween to Thanksgiving. The pumpkin patch boasts...
Author: Karen Tack
Author: Shelley Wiseman
Author: Fred Thompson
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves, fig chutney, or pickled raisins from Boat Street...
Author: Adam Sachs
Author: Melissa Hamilton
All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups...
Author: Andy Ricker
Author: Lillian Chou
Author: Ming Tsai
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
Author: Paul Grimes
During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step...
Author: Ian Knauer
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to...
Author: Kim Barnouin
Author: Andrea Albin
Author: Sarma Melngailis