The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell
Keep this curry paste in a jar in the refrigerator for up to 1 week.
Author: Donna Hay
Author: Ruth Cousineau
Author: Clifford A. Wright
Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that's just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they...
Author: Esaul Ramos
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance...
Author: Andy Baraghani
Author: Anjum Anand
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Author: Andy Baraghani
Author: Eric Fry
Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.
Author: Renee Erickson
Author: Bon Appétit Test Kitchen
Recipe for Masala-Spiced Chickpeas, as seen in the March 2007 issue of 'O, The Oprah Magazine.'
Author: Shelley Wiseman
Author: Jamie Purviance
Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.