Author: Dora Moel
Author: Emily Ansara Baines
Author: Norman Van Aken
Author: Andrea Albin
Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches
Author: Adeena Sussman
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
I love Cornish hens: baked or smoked, but also deep-fried. To me they're like smaller turkeys, so they're perfect for entertaining smaller groups or just...
Author: Pat Neely
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as...
Author: Isa Chandra Moskowitz
Author: Jill Silverman Hough
Author: Gina Marie Miraglia Eriquez
Author: Gil Marks
Author: Norman Van Aken
Author: Farid Zadi
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
Author: Melissa Roberts
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
Author: Sarah Patterson Scott
Author: Huma Siddiqui
Covered Apple Cake (Gedeckter Apfelkuchen) is one of the cakes you're sure to find in almost every single bakery across Germany. To make it, you line a...
Author: Luisa Weiss
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Mark Bittman
Author: Rebecca Rather
Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.
Author: Bon Appétit Test Kitchen