Author: Ian Knauer
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
Author: Rick Rodgers
Author: Joan Nathan
Author: Martin Cate
Author: Steven Raichlen
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Arlen Grad
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Author: Shelley S. Stewart
Author: Sara Moulton
Author: Gina Marie Miraglia Eriquez
This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Author: Bryan Furman
Author: Maggie Ruggiero
Author: Douglas Rodriguez
These dairy-free, gluten-free muffins rely on homemade oat flour for body, while a few oat flakes scattered on top add texture.
Author: Lorraine Pascale
Author: Kurt Gutenbrunner
Author: Diane Rossen Worthington
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Kelsey Bunker
Author: Maggie Ruggiero
Author: Pam Norby
Author: Maggie Ruggiero
Author: Claudia Fleming
Author: Dorie Greenspan
Author: Ronald Bruno
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Author: Lisa Zwirn
Author: Duane Sorenson