1: In a blender, combine 1/4 cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 3/4 ...

A pamphlet called the Mouquin Epicure ("an unusual recipe book") sought to re-create some of the classic recipes featured at ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...

Chances are, if you’ve eaten at Compère Lapin restaurant, you started your meal with Nina Compton’s delicious, flaky, ...

Welcome to “Cookbook of the Week.” This is a series where I highlight ... Plus, I was buying their cocoa powder anyway. It has the sort of jargon-free instruction a budding baker needs because they ...

Some might argue, offering up different sets of two ingredients that work together harmoniously. My father always sang the ...

Start with 1 lb wild shrimp, peeled and deveined. Pat dry and season with 1 tsp avocado oil, salt, pepper, 1 tsp paprika, 1 tsp onion powder, and 1 tsp oregano. 2.Sear in a hot pan for 60–90 seconds ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay. The ...

Place the shrimp on a plate. Sprinkle the Old Bay all over the shrimp to evenly coat. Combine the beer, water and lemon juice ...

It is a dreary Monday morning with light rain. We do need this rain. The breeze feels good coming in the windows. We appreciate it even more after a few weeks of hot, humid weather. My husband Joe ...

Use saffron, dried limes, rosewater, walnuts, and plenty of fresh herbs for a Persian menu that's bursting with bright flavor ...

Using beer as a steaming liquid lends a mildly sweet and hoppy flavor to the shrimp. Choose a light ale or lager, or a citrusy IPA for best results. The rest of the flavor relies on a generous dusting ...