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...
Author: Claire Saffitz
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg...
Author: Shirley Cheng
Author: Maria Helm Sinskey
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to...
Author: Sarah Kirnon
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
This moist cake keeps beautifully for a day or two after you make it.
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors...
Author: Lucinda Scala Quinn
Author: Rachel Shakerchi
Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be...
Author: Rhoda Boone
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon,...
Author: Mauricio Velázquez de León
Author: John Martin Taylor
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
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Bahija
Author: Lori Longbotham
Author: Rick Rodgers
{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...
Author: Sarah Copeland