Cumin is a versatile spice that is a must-have in your pantry.

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 ...

There’s something incredibly comforting about a homemade Indian vegetable curry simmering on the stove. The gentle crackle of ...

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 ...

Today’s recipe, cumin-scented beef kebabs, is ripped from the pages of last month’s Gourmet Magazine. The trick to these kebabs is the selection of steak, either sirloin flap steak or flatiron steak.

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 ...

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 ...

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 ...