Cumin

Make this wildly popular sauce at home, and you can dial down the heat to your liking.
Many of you are aware that a balanced diet and exercise is the recommended method for controlling body weight. Some people may turn to herbal products to promote health and weight loss. What if I told you that there is one spice that could help speed up this process? Sounds good, yes.
If you want to know New York, get to know its street cuisine. I learned it early. Growing up in Manhattan's Chelsea neighborhood, I would get a lunch of two hot dogs in steam-soft rolls from the guy who set up his stainless-steel pushcart on the corner of 17th Street every morning, rain or shine, Saturdays and holidays, summer-fall-winter-spring.
It's the perfect complement to the full-flavored British asparagus.
I've come up with a more hearty Mexican entree which can be layered up and served fresh and hot at a dinner party.
So it was nagging at me that I had never made up a recipe when I opened up the freezer and saw we had four whole chickens. Most of my life is spent trying to figure out how I am going to use the chicken in our freezer.
I came to cauliflower late in life. Though my mother was a great cook, when it came to cauliflower, Mom played it very plain. The cauliflower arrived on the table, steamed and quiet, holding its head down, knowing it didn't have much flavor and couldn't compete with the other dishes.
Israeli chef Rafi Cohen's new cookbook is devoted entirely to salads -- fresh, cooked, fried and baked; cold and hot.
This salad is a gourmet version of the simple carrot salad I used to make as a child.
I made these curry-spiced parsnip and sweet potato fries on a whim one chilly afternoon.
One of my all time favorite vegetarian recipes is this fall dish filled with roasted butternut squash, farro grains, and chickpeas.
If you're delighted with the freshly ground spice, want to take it up a notch. Try roasting the seeds first, then crushing them. The aroma and taste are amazing, and it's easy to do.
Researchers have been studying black cumin and discovered that a chemical in its oil is an anti-inflammatory that seems to inhibit the development of pancreatic cancer in lab studies.