This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Author: Andy Baraghani
Author: Ardie A. Davis
Author: Kim Severson
Author: Greg Malouf
I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.
Author: Kim Barnouin
Author: Deborah Madison
An easy way to store and use chipotle. So easy you may end up tossing some in everything you make.
Author: Debi
Author: Stephen A. McLeod
Author: Douglas Rodriguez
Author: Dorie Greenspan
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
Author: Dan Kluger
Author: Chitrita Banerji
Author: Pete Evans
Author: Hugo Bolanos
Author: Jayne Cohen
Author: Patti Robbins
Author: Melissa Roberts
Author: Lidia Bastianich
Author: Valerie Hill
Author: Chris Morocco
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Author: Raquel Carena
Author: Jeffrey Alford
Author: Gordon Ramsey
Author: Neath Pal
Author: Paul Grimes
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell
Author: Marissa Goldberg
Author: Huma Siddiqui
Author: Bon Appétit Test Kitchen
To give traditional deviled eggs even more flavor, sprinkle the bland egg whites with spices, too. It's as striking visually as it is taste-wise.
Author: Lior Lev Sercarz
Sri Lankan curry powder made with cumin seeds, fennel seeds, and coriander seeds.
Author: Ruwanmali Samarakoon-Amunugama
Author: Neil Perry
This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.