Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar...
Author: Ana Sortun
Author: Moshe Nov
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe...
Author: Anna Stockwell
Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash...
Author: Anna Stockwell
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Renee Werbin
Author: Melissa Roberts
Author: Peter Hoffman
Author: Raji Jallepalli
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
This needs to chill overnight, so plan accordingly.
Author: Bon Appétit Test Kitchen
An easy Tandoori Spice Blend recipe
Author: Selma Brown Morrow
Author: Robert Colombi
Author: Julia Langbein
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked...
Author: Tamasin Day-Lewis
Author: Rebecca Katz
Author: Melissa Clark
Author: Gil Marks
Author: Lisa Mayfield
Author: Larraine Perri
You don't need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.
Author: Harneet Baweja
Author: Ania Catalano
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
Author: Bon Appétit Test Kitchen
Author: Yotam Ottolenghi
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith