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
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
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Southern cornmeal crusted deep-fried shrimp.
{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: Lori Longbotham
Author: Sarah Patterson Scott
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
This moist cake keeps beautifully for a day or two after you make it.
(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
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own,...
Author: Ana Sortun
Author: Fred Thompson
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
Author: John Willingham
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
Author: Sally Gilmour
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
Author: Dorie Greenspan
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
Author: Alison Roman
Author: Melissa Roberts
Use this fresh blend of spices and herbs to add pep to the Cajun-Spiced Turkey and Crawfish Gravy , or to season blackened redfish or gumbo.
Author: John Currence
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: Farid Zadi
Author: Sara Foster
Author: Gina Marie Miraglia Eriquez
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
Author: Ava Smith
Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns...
Author: Maggie Ruggiero