Author: Kurt Gutenbrunner
Author: Tony Maws
Author: James Oseland
Author: Sara Perry
Author: Sheila Lukins
Author: Carolyn Beth Weil
Author: Elena Faita-Venditelli
Author: Nick Malgieri
Author: Miriyam Glazer
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Shelley Wiseman
Author: Eleni Theos Stelter
Author: Andrea Reusing
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Katherine Sacks
Author: Dede Wilson
Author: Jonathan Waxman
Author: Bon Appétit Test Kitchen
Author: Bonnie Bennett
All the warm, spicy flavors of your favorite holiday cookie in an extra-dense chocolate brownie that's perfect for gifting.
Author: Rhoda Boone