Recipes

This recipe comes to us courtesy of Jill Norman's fabulous spice book, 'Herbs and Spices: The Cook's Reference.' It's the best book on spices and herbs we've seen yet, and...

This aromatic spice rub combines both fresh and dried ingredients, making a perfect rub for chicken or pork.

Tamarind is a tangy ingredient that is popular in India and Mexico. Try making this bright, sweet pie with the recipe spices needed from The Spice House.

This recipe is my attempt to create a soup similar to the one served at Reza’s restaurant. The secret ingredient is sumac. Sumac is a sour spice used almost like...

When I was a small child my family (African-American) lived next door to a Polish family. We lived in Detroit, Michigan--about 5 minutes from Hamtramck where you could get the...

I am not a big fan of eggplants, but I will always make an exception for this wonderful dish. This is a great dish to start early; your guests will...

This is an adaptation of the Nepalese equivalent of jerky. Traditionally, the Nepalese use water buffalo meat. The meat is cut into strips, marinated, then hung over the stove to...

Nepal is a landlocked country. Villagers frequently have no electricity or indoor plumbing, so they are very ingenious in devising simple yet delicious dishes that will keep without refrigeration. This...

I learned this in Nepal; instead of chicken soup (chicken is expensive), they make turmeric soup. It is just as good for a cold.

My method of cooking is 80% improvisation and 20% experience. I hardly ever measure my ingredients (the experience part), and I use whatever ingredients I have at hand (the improvisation...

Also known as Byzantine Dolmathes or Dolmadakia Yialantzi. The original recipe I had was in the 1980 National Lamb Promotion Cookbook and was written by Dolores Atiyeh (Mrs. Vic), wife...

I adapted this recipe from one of the cooking magazines. You can use sea bass or halibut. I serve it with mango salsa, a perfect compliment!

This Louisiana Style BBQ Shrimp recipe is a favorite of ours from Louisiana. It's not a BBQ in the traditional sense, but herbed shrimp.

People rave about this chili recipe and beg me to make it for parties. It's sweeter than regular chili, but quite fabulous. Serve it with an array of toppings--like sour...