One of my favorite herbs is also one of my favorite spices. I'm talking about cilantro, the leafy greens of the coriander plant, whose seeds have a warm, nutty and slightly lemony flavor. Parsley may ...

Exchanging recipes with neighbors is friendly and fun. But as a newlywed and a novice at the stove, I quickly found out that it can also be dangerous. When I lived in Bat Yam in metropolitan Tel Aviv, ...

I love using sausage meat in a whole range of recipes – it provides a bit more flavour and structure to whatever you’re ...

These 3 irresistible recipes are packed with flavor and simplicity, making them perfect for family dinners that everyone will ...

I don’t have weeds in my garden. I have cilantro. My cilantro has gone wild. No amount of deeply frozen winter, wild birds or mulch seems to stop those rascally little round seeds. Also know as ...

Cook’s notes: To toast coriander seeds, place them in a small, dry skillet over medium heat. Toast until fragrant and lightly browned, about 5 minutes, shaking handle frequently. Set aside to cool.

The phrase “flavored oils” might conjure images of Italian-ish garlic and herb oils, chile oils to dress Sichuan dishes or maybe supermarket truffle oils. But there’s some new players on the scene ...

Pastry chef Sasha Piligian channels summer vibes to create her showstopping baked goods, like this epic layer cake. She starts with two flavor-packed components — a tart-sweet Meyer lemon curd for the ...

Heat oven to 450 degrees. Combine garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron, cinnamon and red pepper in blender or mortar and ...

Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer ...