Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Lora Brody
Author: Rick Rodgers
Author: Kathleen Carrol
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Betty Boothe
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while the caramel glaze and pretty caramelized walnuts...
Author: Katherine Sacks
Author: Rebecca Rather
Author: Michael Noble
Author: Galit Stevens
Author: Madeline Sims Ford
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Author: Jayne Cohen
Author: Carla Snyder
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...
Author: Rebecca Katz
Author: Julia Langbein
Author: Rachel Shakerchi
Author: Jean Thiel Kelley
Author: Alison Roman
Author: Sheila Lukins
Author: Martin Picard
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
Author: Elinor Klivans
An easy Duck Prosciutto recipe. Use Moulard duck breasts, Once cured, slice them very thinly and serve with a salad or garnish with tart blueberry preserves, fig chutney, or pickled raisins from Boat Street...
Author: Adam Sachs
Author: Farid Zadi
Author: Jasper White
Author: Emeril Lagasse