Warm, aromatic cumin seeds have been used as a spice for thousands of years. They're thought to have originated in Asia or the Mediterranean and were brought to the Americas by Spanish and Portuguese ...

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 ...

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 ...

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 ...

Creamy and tangy from yogurt, crunchy from cashews and warming from cumin and ghee, Priya Krishna’s new 10-minute recipe soothes and satisfies. By The New York Times Cooking Credit...Nico Schinco for ...

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 ...

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 ...

At his restaurant, Gary Danko serves these cakes in a more luxurious (and costly) manner, paired with roasted quail and topped with a poached quail egg. Delicious, Quick Side Dishes Preheat the oven ...

Peak season for artichokes is now and so many people have never cooked them at home or simply have no idea how to prepare, cook or serve them. Here's a recipe from Kowalski's! Trim and discard stems ...