Warm, aromatic cumin seeds have been used as a spice for thousands of years. They're thought to have originated in Asia or the Mediterranean and were brought to the Americas by Spanish and Portuguese ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Mandy Lee of Lady and Pups shares the dish that made her ...

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 ...

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 ...

1. In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, one to two minutes. Transfer to a mortar and pestle, and crush lightly. 2. Slice meat across the grain into ...

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 ...

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 ...

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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 ...