This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
Author: Dora Moel
Author: Norman Van Aken
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
Author: Gina Marie Miraglia Eriquez
Author: Jill Silverman Hough
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Author: Dorie Greenspan
Author: Emily Ansara Baines
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches
Author: Adeena Sussman
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
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
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
Author: Gil Marks
Author: Sarah Patterson Scott
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Melissa Roberts
Author: Norman Van Aken
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Author: Dave Muller
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
Author: Rebecca Rather
Author: Huma Siddiqui
Author: Mark Bittman
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Author: Farid Zadi