Author: Bruce Aidells
Author: Dora Moel
Author: Allison Vines-Rushing
Author: Heidi Dalzell
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Maggie Ruggiero
Author: Sally Siegel
Author: Shelley Wiseman
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was...
Author: Bob Sloan
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice...
Author: Ana Sortun
I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico;...
Author: Rick Martinez
Author: Ava Smith
This needs to set up overnight, so start one day ahead.
Author: Sara Foster
Author: Paul Grimes
Author: Daisy Martinez
Author: Sara Foster
Author: Jan Schroeder
Author: Paula Shoyer
Author: Hugh Fearnley-Whittingstall
Author: Norman Van Aken
There's a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.