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
Author: Shelley Wiseman
Author: Deborah Madison
This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.
Author: Leena Trivedi-Grenier
Author: Tim Byres
All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar...
Author: Andy Ricker
Author: Craig "Meathead" Goldwyn
Author: Meredith Deeds
This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Ardie A. Davis
Author: Lillian Chou
Old Bay Seasoning is the brand name of a blend of herbs and spices produced in Maryland by McCormick & Co. It is often used in crab recipes along the Atlantic...
Author: Asha Gomez
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
Author: Paula Wolfert
Author: Mark Bittman
Spice up your dishes with this homemade Tex Mex Seasoning! Made from a combination of pantry staple spices, you can whip this simple blend up whenever...
Author: Joanna Cismaru
Author: Joseph Gomes
Author: Sarah Patterson Scott
Author: Maneet Chauhan
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins,...
Author: Lannice Snyman
Author: Nika Standen Hazelton
Author: Cecilia Hae-Jin Lee
Author: David Waltuck
Author: Leslie Glover Pendleton
Author: Chris Morocco
Author: Lisa Fain