Search Results (1,248 found)
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This cumin, cinnamon, and nutmeg spice rub is perfect for lamb, chicken, or beef. It can be used for satay or kabobs.
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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.
cooking.nytimes.com
In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste
cooking.nytimes.com
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
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A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This granita is very refreshing and not overly sweet. This recipe can be made with an ice cream maker, if you'd prefer a sorbet-ish consistency. Take note that...
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.