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 ...

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 ...

“During the summers in Kamakura, the part of Japan where I grew up in, my grandmother would bring out a round cast-iron griddle to cook Genghis Khan Mongolian barbecue and invite the neighbors,” ...

Stocking and organizing your spice rack is an important part of building up a good pantry — and an important part of making sure your food tastes as good as it can. After all, your base ingredients ...

“One of the best things in life is a creamy, wobbly and bursting burrata,” says food writer and Bindas restaurant owner, Mehak Kansal. “Here, it is paired with cumin-spiced vegetables, and served with ...

Sana Javeri Kadri is the founder and CEO of Diaspora Co., a farm-to-table spice company that puts equity, transparency, and high-quality products at its forefront. Sana founded the company in 2017 ...

INGREDIENTS: • 1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes and submerged in a bowl of cold water to prevent browning • 2 tablespoons canola oil • 1 tablespoon cumin ...