From creamy curries and fragrant biryanis to spiced grains and meatballs, these garam masala recipes explore the warmth and ...

If you’re looking for an easy and authentic garam masala recipe, we’ve got you covered. You can make this blend with a handful of Indian spices and herbs, like coriander, cumin and green cardamom.

Slathering sauces or seasonings over a chicken before roasting may produce a beautiful bird, but it can deliver lackluster flavor. That’s why we prefer to season a chicken under the skin. Sliding ...

Even with no added fat, this bird is moist, juicy and flavorful. It’s not the prettiest chicken you’ll ever pull out of your oven — the basting of balsamic vinegar bakes into a blackish crust — but it ...

Yotam Ottolenghi says Anissa Helou’s range of knowledge on Middle Eastern and Mediterranean cuisine make her just the kind of cook you want by your side. And this recipe for garam masala, one of three ...

Swiss chard cooks down into tender, silky ribbons when braised with fruity Madeira and complex, tangy, earthy garam masala in this recipe. Be sure to have some bread on-hand to use to sop up the ...

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chili in a medium skillet ...

This recipe is adapted from one by Tara Mataraza Desmond, co-author of Almost Meatless (Ten Speed Press 2009). Tara says she loves garam masala because it is warm, deep, savory and unexpected, and a ...

First lesson of Indian cooking: not all brown powders are curry powder. Second lesson: don't confuse heat and warmth. Especially in Indian cuisine, they are wildly different concepts. Third lesson: ...