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• Recipes for Health: Pumpkin Seed Dukkah — Recipes for Health

  With its Mexican flair, this spice mix is at home on a quesadilla. Read More... Posted Apr 29 2013, 12:26 PM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Diet and Nutrition, Spices

• Recipes for Health: Spicy Egyptian Dukkah — Recipes for Health

  A seed and spice mix that can stand in for flour as a coating for fried fish or vegetables. Read More... Posted Apr 29 2013, 12:14 PM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Diet and Nutrition, Spices

• DINING: The Fastest Way to Caramelize Garlic

  Melissa Clark shows how to caramelize garlic cloves while keeping their insides soft and sweet. Read More... Posted Apr 19 2013, 05:01 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Spices, Garlic, Olive Oil, Clark, Melissa

• The Transformational Power of the Right Spice

  With a sprinkling of Lior Lev Sercarz’s pixie dust, almost anything might be edible. Read More... Posted Apr 04 2013, 07:01 AM by NYT > Dining & Wine Filed under: Food, Spices, Michelin Group|MGDDF|other-OTC, Citigroup Inc|C|NYSE, IMAX Corporation|IMAX|NYSE, La Boite, Lior Lev Sercarz,

• A Seder Spiced With Flavors From India

  Chicken dishes from different parts of the country make liberal use of a variety of spices. Read More... Posted Mar 12 2013, 05:40 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spices, Passover, India, Jews and Judaism

• Diner’s Journal: Spices: When to Grind, When to Toast

  Save the whole spice grinding for special occasions. Read More... Posted Jan 11 2013, 04:14 PM by NYT > Dining & Wine Filed under: Spices, Cooking, Melissa Clark

• Chile Pepper Extracts, for Those Who Like It Hot

  Henry Family Farm Chile Pepper Extracts, a David Rosengarten Selection, come in three varieties. Read More... Posted Dec 18 2012, 05:57 PM by NYT > Dining & Wine Filed under: Food, Spices

• Eat: How to Tame a Wild Pork Chop

  If you’re Jesse Griffiths, you bury it under a mess of gravy. Read More... Posted Dec 06 2012, 07:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Meat, Spices, Austin (Tex), Whole Foods Market Inc|WFM|NASDAQ

• Shining a Light on Myanmar’s Comfort Food

  Naomi Duguid’s new book, “Burma: Rivers of Flavor,” has more in common with anthropology than with usual notions of food and travel writing. Read More... Posted Oct 15 2012, 05:00 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Spices, Garlic, Jenkins, Sara, McDonald's Corporation|MCD|NYSE, Starbucks Corporation|SBUX|NASDAQ, Duguid, Naomi, Myanmar

• Indian Spices Enliven the Late-Summer Grill

  There’s no better way to liven up grilled food than to cook with Indian spices. For the more vibrant flavors, buy the spices whole and grind them yourself. Read More... Posted Aug 20 2012, 04:28 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spices, India, Grilling (Cooking)

• City Kitchen: Indian Spicy Pakoras for Summer – City Kitchen

  With fresh corn hitting the farmers’ markets, you can eat a buttered ear only so many times. Try a fritter with an Indian flair instead. Read More... Posted Jul 13 2012, 04:20 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spices, Corn

• Eat: Get Him to the Fenugreek

  Want explosive Indian flavor? Better stock up the spice rack. Read More... Posted Jun 28 2012, 07:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Meat, Spices, India, Jalil, Abdul

• Diner’s Journal Blog: The Right Spice for Twice-Cooked Duck

  Considering cumin, and making your own 5-spice powder. Read More... Posted May 11 2012, 01:08 PM by NYT > Dining & Wine Filed under: Spices, Duck, Cooking, Main Course, Dinner, Meals, Chinese, cumin, 5-spice powder, Sichuan, Pea shoots

• Drink: Glogg Before ’Nog

  To the list of addictive Swedish imports — Bergman, Larsson, Ikea — add mulled yuletide wine. Read More... Posted Dec 08 2011, 01:01 PM by NYT > Dining & Wine Filed under: Holidays and Special Occasions, Spices, Glogg

• Food Stuff: Snap-On Spice Infuser for Simmering

  This high-tech replacement cheesecloth can enclose herbs and whole spices to season stock, soup, stew or even holiday glogg. Read More... Posted Nov 08 2011, 07:00 PM by NYT > Dining & Wine Filed under: Spices