Author: Maneet Chauhan
Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this soup.
Author: Melissa Hamilton
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.
Author: Anna Stockwell
Author: Jayne Cohen
Author: Sarah Patterson Scott
Author: Ardie A. Davis
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Author: Andy Baraghani
Author: Sara Perry
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.
Author: Ivy Manning
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
Author: Jessica Goldman Foung
Author: Jill Silverman Hough
Author: Sergio Remolina
Author: James Beard
Author: Mark Bittman
Author: Chitrita Banerji
Author: Stephen A. McLeod
Author: David Kamen
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
Author: Rozanne Gold
Author: Donald Link
Author: Pete Evans
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
Author: Gina Marie Miraglia Eriquez
Author: Lydie Marshall
Customize this addictive crunchy snack to your heart's content with your favorite sweetener and ground spices.
Author: Anna Stockwell