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 ...

Lamb leftovers are the gift that keeps giving. Here's how to transform them into another meal entirely, from savory ...

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 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 ...

Discover a traditional Spanish egg and cumin soup, a simple yet flavorful dish rooted in rustic home cooking across Spain.

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 ...

Instructions: Bring 2 quarts of water to a rolling boil and add 1 teaspoon salt and turmeric. Drop the spaghetti and cook it until done (unlike the Italian penchant for al dente pasta, I like my pasta ...

Though we often prefer the flavor and texture of dried beans, canned beans have a leg up besides convenience - the super-starchy liquid in which the beans are packed is like an ingredient itself.

An Indian take on cranberry chutney uses mango (Indians are obsessed with them) and cumin powder, used in almost every recipe on the subcontinent. In India, mangoes are only available in summer and ...

1. Finely chop the meat to yield 1½ cups; transfer to a mixing bowl. Finely chop the cilantro and onion (together is OK), adding them to the bowl. 2. Pour the oil into a medium skillet to a depth of ...