South Asian

The lamb needs to marinate overnight.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

These cookies are gently sweetened and perfect with a cup of tea.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

These brownies feature a delightful combo of warm spices, black tea, and strong coffee.

The perfect condiment to serve with roast chicken, kebabs, pappadam, and more.

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

This vegetarian version of the seekh kebab combines sweet corn, carrots, potato, and paneer with a classic kebab masala, including cardamom, black pepper, and tangy dried mango powder.

Gunpowder spice, also known as idli podi or milagai podi, is not a spice blend but instead a dry chutney found in South India that’s eaten with dosa and idli.