When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won...
Author: Diane Morgan
Author: Paul Grimes
An easy Grilled Chicken Breasts recipe
This moist cake keeps beautifully for a day or two after you make it.
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,...
Author: Elinor Klivans
Author: Shelley Wiseman
Author: Shirley Cheng
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Helena Seefranz
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
Author: John Martin Taylor
Author: Farid Zadi
Author: Diane Elizabeth Brown
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
Come in from the cold to this warmly spiced hot apple cider.
Author: Virginia Burke
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
(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
Author: Hugh Fearnley-Whittingstall
Author: Yotam Ottolenghi
Author: Maria Helm Sinskey
Author: Bahija
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
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
Author: Victoria Granof