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
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
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
Serve these wings with the hot-and-sour coleslaw.
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
Author: Waldy Malouf
Author: Joy Smith
Author: Mauricio Velázquez de León
Pumpkin Custard Profiteroles With Maple Caramel
Author: Ardie A. Davis
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
Author: Molly Stevens
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
Author: Sara Foster
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
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: Kelsey Bunker
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
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: Gabrielle Hamilton
Author: Micah Carr-Hill
Author: Melissa Roberts
Author: Floyd Cardoz
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in...
Author: Nadege Fleurimond