Warm, aromatic cumin seeds have been used as a spice for thousands of years. They're thought to have originated in Asia or the Mediterranean and were brought to the Americas by Spanish and Portuguese ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Mandy Lee of Lady and Pups shares the dish that made her ...

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 ...

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 ...

IN summertime, a barbecuer’s heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That’s why we have barbecue books. The current crop shows the magnificent vitality of ...

Peak season for artichokes is now and so many people have never cooked them at home or simply have no idea how to prepare, cook or serve them. Here's a recipe from Kowalski's! Trim and discard stems ...

I often advocate putting vegetables at the center of the plate, making them the culinary focal point of the meal while giving protein more of a supporting role. But there is more than one way to ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

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.