Like many Americans, I have fond memories of family dinners that began with a savory bowl of steaming chicken noodle soup. There’s no mystery to its preparation; the chicken does all the work as it ...

This 20-minute bean soup from legendary late Italian chef Marcella Hazan comes together with just five ingredients, save salt ...

IN summertime, a barbecuer’s heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That’s why we have barbecue books. The current crop shows the magnificent vitality of ...

Cumin lamb is one of my favorite dishes to order at Sichuan restaurants. The spicy, earthy flavor of the cumin perfectly complements the slight gaminess of the lamb. I’ve taken these flavors as ...

1. In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, one to two minutes. Transfer to a mortar and pestle, and crush lightly. 2. Slice meat across the grain into ...

Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned. Add the ground cumin, tomato sauce, Worcestershire sauce, ...

I often advocate putting vegetables at the center of the plate, making them the culinary focal point of the meal while giving protein more of a supporting role. But there is more than one way to ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Instead of buying ground cumin, buy fresh cumin seeds, dry roast them lightly in a pan, then grind them yourself. Replace your stock frequently - like other dried spices, cumin quickly loses its ...