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 ...

“What makes a potato pancake a latke?” my younger daughter asked me last week, just before the eight-day Jewish festival of Hanukkah, which begins this year on Sunday evening (all Jewish holidays ...

Though we often prefer the flavor and texture of dried beans, canned beans have a leg up besides convenience - the super-starchy liquid in which the beans are packed is like an ingredient itself.

Meanwhile, in a large saucepan, heat the olive oil until just shy of smoking and add the cumin seeds. They will pop and sizzle; almost immediately, add the minced garlic. Lower the heat within a few ...

Creamy and tangy from yogurt, crunchy from cashews and warming from cumin and ghee, Priya Krishna’s new 10-minute recipe soothes and satisfies. By The New York Times Cooking Credit...Nico Schinco for ...

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 ...

Cumin is one of my favorite spices. A key ingredient in both Latin-American and Indian cuisines, there's a certain warmth to it and the flavor is bold, but with an earthiness to it. Turmeric, a key ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. “During the ...