Author: Jan Schroeder
Author: Elizabeth Karmel
Author: Carole Bloom
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
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: Bon Appétit Test Kitchen
Serve this smoky curried salad with sliced chicken or sandwiches.
Author: Guy Fieri
Author: Dora Moel
Author: Michael Psilakis
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
Author: Julia Langbein
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Author: Rebecca Katz
Author: Selma Brown Morrow
A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.
Author: Chris Morocco
Author: Norman Van Aken
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: Lisa Mayfield
Author: Yotam Ottolenghi
Author: Ania Catalano
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
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
Author: Robert Colombi
Author: Raji Jallepalli
Author: Gil Marks
Author: Gil Marks