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 hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Author: Maggie Ruggiero
Author: Jamie Elizabeth Flick
Most iced chai lacks that burst of spice flavor that you taste in hot chai. This recipe overcomes that challenge in two ways, and gives you a spicy cup.
Author: Leena Trivedi-Grenier
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
Author: Veronica Betancourt
Author: Sue Knechtel
Author: Sally Gilmour
An easy Spicy Peanut Sauce recipe that can be prepared in 45 minutes or less.
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses...
Author: David Lebovitz
Author: Jeff Edmunds
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American...
Author: Claudia Fleming
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant...
Author: Donna Hay
Author: Diane Sandoval
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Author: Yasmin Newman
Author: Paul Grimes
Author: Joe Dion
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Author: Rick Martinez