Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.
Author: Magdalena Wszelaki
Author: Sarah Patterson Scott
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious...
Author: Anna Stockwell
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Sara Foster
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
Author: Bahija
Author: Hugh Fearnley-Whittingstall
Author: Selma Brown Morrow
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was...
Author: Bob Sloan
Author: Betty Boothe
Author: Ardie A. Davis
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Dora Moel
Author: Jean Thiel Kelley
Author: Joanne Chang
Author: Emeril Lagasse
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice...
Author: Ana Sortun
Author: Yotam Ottolenghi
Author: John Willingham
Author: Bon Appétit Test Kitchen
Author: Shirley Cheng
Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream, and more for dessert-it plays happily on both sides...
Author: Tara O'Brady
Author: Ruth Cousineau
Author: Paul Grimes
Author: Norman Van Aken
Author: Martin Cate
Author: Virginia Burke
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit - a mix of chopped...
Author: Emily Ansara Baines