Author: Elinor Klivans
This moist cake keeps beautifully for a day or two after you make it.
Author: Shelley Wiseman
Author: Shirley Cheng
An easy Grilled Chicken Breasts recipe
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon,...
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors...
Author: Lucinda Scala Quinn
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Paul Grimes
Author: Helena Seefranz
Come in from the cold to this warmly spiced hot apple cider.
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.
Author: John Currence
Author: Jessica B. Harris
Author: Diane Elizabeth Brown
Author: Farid Zadi
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Bahija
Author: Yotam Ottolenghi
Author: John Martin Taylor
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's...
Author: Claire Saffitz
Author: Hugh Fearnley-Whittingstall
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
Author: Tina Miller
Author: Virginia Burke
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while...
Author: Katherine Sacks
Author: Maria Helm Sinskey
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher,...
Author: Bruce Aidells
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves...
Author: Zarela Martinez