Author: Elinor Klivans
This moist cake keeps beautifully for a day or two after you make it.
Author: Lori Longbotham
This recipe is an accompaniment for Braised Pork with Mojo Sauce .
Author: Shirley Cheng
Author: Helena Seefranz
Author: Shelley Wiseman
Come in from the cold to this warmly spiced hot apple cider.
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Author: Toni Tipton-Martin
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon,...
Author: Farid Zadi
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and...
Author: Maya Kaimal
Author: Diane Elizabeth Brown
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while...
Author: Katherine Sacks
Author: Bahija
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not...
Author: Andrew Schloss
Author: Paul Grimes
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Tina Miller
Author: Dorie Greenspan
Author: Hugh Fearnley-Whittingstall
Author: Maria Helm Sinskey
Author: Yotam Ottolenghi
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum