Author: Larraine Perri
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It...
Author: Elizabeth Karmel
Author: Farid Zadi
Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
Author: Chris Morocco
Author: Michael Noble
Author: Melissa Roberts
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
Author: Paula Shoyer
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
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
Author: Erika Lenkert
Author: Shirley Cheng
Author: Madeline Sims Ford
Author: Jasper White
Author: Peter Hoffman
Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.
Author: Anna Stockwell
Author: Krystina Castella
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Virginia Burke
Author: Roy Finamore
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: Guvvala Reddy
Author: Norman Van Aken
Author: Carole Bloom
Author: Yotam Ottolenghi
Author: Jayne Cohen