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 ...

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 ...

When most people think of cumin, the first thing that comes to mind is Indian food. While cumin is indeed a plant native to the eastern Mediterranean and India, its use as a spice spans the world from ...

Cumin is one of my favorite spices. A key ingredient in both Latin-American and Indian cuisines, there's a certain warmth to it and the flavor is bold, but with an earthiness to it. Turmeric, a key ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

Jarred Spanish piquillo peppers add a lovely smokiness and subtle heat to Julian Serrano's delicious appetizer. They are increasingly available at specialty food stores; you can substitute jarred ...

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 ...

Cubes of chicken are marinated in a fragrant combination of spices, including lemongrass, ginger, and turmeric, then grilled so the marinade forms a crust in this Malaysian chicken saté recipe. The ...

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.

Instead of buying ground cumin, buy fresh cumin seeds, dry roast them lightly in a pan, then grind them yourself. Replace your stock frequently - like other dried spices, cumin quickly loses its ...