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 ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Mandy Lee of Lady and Pups shares the dish that made her ...

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 ...

Ful Medames is a traditional Ramadan recipe, popularly enjoyed during the holy month of Ramazan. Originating from Egypt, it's a cherished breakfast dish across the Middle East. Made with fava beans, ...

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 ...

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 ...

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 ...

This guacamole recipe is bursting with so much flavor. Toasting cumin seeds and then grinding them adds a lovely smoky flavor to the guacamole. Lemon juice adds a bit of tang and cilantro provides the ...

NEW YORK — When it comes to cooking lamb, I lean European. I dream of a Provencal-style roasted leg scented with herbs, or the seared little Italian lamb chops that scorch your fingers when you pick ...