An extra chile for this harissa recipe will play up the heat, and if you're feeling confident, you can customize the mix of spices as well.
Author: Andrew Tarlow
Author: Marisol Benadayan-Bennaroch
Author: Jerome Navarre
Author: Mary Bergin
Author: Rick Tramonto
Author: Myron Mixon
This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Author: Joy Cho
Author: Steven Raichlen
Well, here it is, the bane of North Carolina barbecue. I don't know if it's the addition of mustard that brings frowns to the faces of North Carolina barbecue purists or the fact that this is a South Carolina...
Author: Chris Lilly
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions...
Author: Andreas Viestad
Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Author: Claire Saffitz
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Andrea Albin
Author: Rick Rodgers
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful...
Author: Janet A. Zimmerman
This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice-it's an excellent addition to lamb burgers or roasted chicken.
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Author: Bobby Flay
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for...
Author: Melissa Clark
Author: Marlena Spieler