Customize this addictive crunchy snack to your heart's content with your favorite sweetener and ground spices.
Author: Anna Stockwell
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Jill Silverman Hough
Speculoos cookies, represented here in their ground, "butter" form, add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert. The dense, moist cake is topped with a light and...
Author: Ben Mims
Author: David Waltuck
Author: Norman Van Aken
Author: Paul Grimes
Author: Andrea Reusing
Author: Robb Walsh
Author: Jayne Cohen
Author: Meredith Deeds
Author: Tracey Seaman
Author: Melissa Hamilton
Author: Julie Sahni
Author: Melissa Roberts
Author: James L. Bull
Author: Selma Brown Morrow
Author: Linton Hopkins
Author: Lynne Aronson
Author: Valerie Hill
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
To give traditional deviled eggs even more flavor, sprinkle the bland egg whites with spices, too. It's as striking visually as it is taste-wise.
Author: Lior Lev Sercarz
Pepper soup, a popular Nigerian favorite, can be prepared with chicken, fish, goat, mutton, game, or organ meats; and should be fiery hot with spices.
Author: Jessica B. Harris
Author: Molly Stevens
Author: Victoria Granof
Author: Claudia Fleming
Author: Douglas Rodriguez
Author: Stephan Pyles
I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.
Author: Kim Barnouin
The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch...
Author: Anna Stockwell