Author: Lillian Chou
Author: John Martin Taylor
Author: Shirley Cheng
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Marion Treffeisen
Author: Diane Elizabeth Brown
Author: Victoria Granof
Author: Mauricio Velázquez de León
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
Author: Lori Longbotham
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways...
Author: Sarah Copeland
Author: Gina Marie Miraglia Eriquez
An easy Tandoori Spice Blend recipe
Author: Sally Gilmour
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
Author: Zarela Martinez
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, and cayenne pepper. Serve with: Romaine salad and...
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 their refrigerator at all times. Even in recipes...
Author: Nadege Fleurimond
This moist cake keeps beautifully for a day or two after you make it.
Author: Lori Longbotham
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 a warm, peppery flavor. Add any leftover spice mix...
Author: Hawa Hassan
Author: Ava Smith
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
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Author: Bruce Aidells