This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends...
Author: Hawa Hassan
The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple...
Author: Anna Stockwell
Author: Mauricio Velázquez de León
Serve these wings with the hot-and-sour coleslaw.
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed...
Author: Chris Morocco
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for...
Author: Madhur Jaffrey
There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like this recipe, which starts a formula from chef Inaki Aizpitarte...
Author: Paul Grimes
Author: Joy Smith
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red...
Author: Mark Bittman
Author: Waldy Malouf
Author: Sara Foster
Author: Ardie A. Davis
Author: Kelsey Bunker
Pumpkin Custard Profiteroles With Maple Caramel
Author: Floyd Cardoz
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: Molly Stevens
Author: Melissa Roberts
Author: Micah Carr-Hill
Author: Selma Brown Morrow
Author: Gabrielle Hamilton