(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
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
Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream,...
Author: Tara O'Brady
The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a...
Author: Mai Pham
Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Author: Magdalena Wszelaki
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to...
Author: Sarah Kirnon
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and...
Author: Ana Sortun
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places...
Author: Claire Saffitz
For centuries, people have been using hot toddies as a natural remedy for common ailments. Adding warming spices like fiery black pepper, revitalizing...
Author: Kat Boytsova