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Blueberries and strawberries are pureed with whipped topping, then layered in a glass with frozen yogurt, blackberries and raspberries in this cool, simple treat.
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Almond, brown rice, and sorghum flours are spiced with cinnamon, cardamom, ginger, and allspice in this gluten-free shortbread.
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Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
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Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.
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This Syrian rice dish features ground beef spiced with allspice, cinnamon, and black pepper, and is mixed with pine nuts. You can also try it with other meat, like lamb.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
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Lamb meatballs are seasoned with allspice, turmeric, sumac, and cardamom for a delightful Mediterranean-inspired meal.
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An easy project that will add that characteristic salty-citrus tang of Morroccan food to your cooking.