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 ...

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 ...

Given my profession as a food writer, people are sometimes shocked when they learn I studied engineering in college. My undergraduate degree is in systems engineering with a focus on operations ...

When it comes to grilling, the global spice rack offers a world of exotic flavors. In India, garam masala is the go-to spice blend. The name means “warm” or “hot” and so expect this seasoning to offer ...

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 ...

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 — ...

1. Set the oven at 400 degrees. Have on hand a 10-inch baking dish. 2. In the dish, set the fish in one layer, skinned side up. Sprinkle with vinegar, salt, sugar, and tandoori masala. 3. In a food ...

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 ...