spices

Spiced Oatmeal Recipe with Dried Fruit and Pecans

Spices including cardamom, star anise, and ginger jazz up this warm breakfast cereal from New York Times restaurant critic Pete Wells. Steel-cut oats, also known as Irish or pinhead oats, take longer to cook than rolled and instant varieties, but boast a satisfying and toothsome texture that is well-worth the wait. Check out all of our breakfast recipes here. Featured in: “Morning …

Spiced Oatmeal Recipe with Dried Fruit and Pecans Read More »

Lamb and Cauliflower Stew with Harissa Recipe

This warming lamb stew with Tunisian red chile paste makes use of the whole head of cauliflower: The flavorful stems are minced and sauteed along with the mirepoix, while the florets—broiled and added at the end—lend crunch and body. Harissa adds a kick of heat and acidity to everything from soups to pastas to roasted …

Lamb and Cauliflower Stew with Harissa Recipe Read More »

Our Favorite Chile Pepper Recipes for Every Spice Level

Right up until the Spanish and Portuguese arrived in the New World, peppers were tucked away in Latin America. Now chiles are grown throughout the world and the end of summer brings an explosion of different colors, types, and varieties to market. It’s a dream for the spice devotee. But as any lover will tell …

Our Favorite Chile Pepper Recipes for Every Spice Level Read More »

Skillet-Fried Pork Chops with Peach Jam Recipe

Tangy, sweet peach jam balances the richness of these pan-fried pork chops inspired by California peach farmer David Mas Masumoto. Store the chops, marinade and all, in zip-top freezer bags to transport. The key to a good sear is simple: flip less. Let the crust caramelize before flipping to the other side. Feel free to …

Skillet-Fried Pork Chops with Peach Jam Recipe Read More »

Grilled Vegetable and Barley Salad Recipe| Saveur

In Egypt, barley is typically eaten in a pudding for breakfast or dessert, but in this recipe from Suzanne Zeidy, it’s turned into a hearty salad with grilled vegetables, feta, and pistachios. Grain bowls like this one are a great way to clear out your fridge. Add just about any leftover cooked veggies, and dress with a light …

Grilled Vegetable and Barley Salad Recipe| Saveur Read More »

Sambal Tempeh with Lemon Basil Recipe

The combination of nutty tempeh and aromatic lemon basil is an elegant match in this fiery Indonesian condiment adapted from chef Vanja Van der Leeden’s cookbook INDOSTOK.  Quite different from more common, saucy sambals, this dryer style goes well with grilled eggplant, rice, and steamed fish. Fresh or frozen makrut limes can be found at …

Sambal Tempeh with Lemon Basil Recipe Read More »

Kofta Chalau (Afghan Meatballs with Saffron, Split Peas, and Sour Plums)

Afghan saffron dealer Tahmina Ghaffer prepares this rich and fragrant stew when she misses her family. She says her mother always adds dried sour plums, which can be found at well-stocked Middle Eastern and Asian markets and spice shops. Saffron intensifies the flavor and aroma of the finished dish, so don’t be tempted to omit …

Kofta Chalau (Afghan Meatballs with Saffron, Split Peas, and Sour Plums) Read More »

This Afghan Entrepreneur Directly Supports Women Who Harvest Saffron

Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “I drink a cup of saffron tea every day,” says Tahmina Ghaffer, founder of …

This Afghan Entrepreneur Directly Supports Women Who Harvest Saffron Read More »

Encurtido Recipe (Spicy Honduran Picked Vegetables)

Whether in San Pedro Sula, the Bronx, or New Orleans, any local Honduran baleada spot will have a version of this pungent, Latin American condiment. Used to add bright crunch to all sorts of dishes from breakfast to dinner, the thinly sliced vegetable medley may be either quick-pickled in vinegar (as in this recipe from …

Encurtido Recipe (Spicy Honduran Picked Vegetables) Read More »

Scroll to Top