|
Alphonso Mango and Curried Chickpea Salad
|
Plenty More |
|
Ancho-Crusted Salmon with Yellow Mole
|
The Professional Chef (8th Edition) |
|
Back-In-The-Pot Aromatic Duck
|
Revolutionary Chinese Cookbook: Recipes from the Hunan Province |
|
Balichang Masala
|
The Adventures of Fat Rice |
|
Boquerones en Escabeche (Pickled Anchovies)
|
The Heritage Cookbook |
|
Braised Oxtail
|
Fat |
|
Brenda's Chorizo
|
Fat |
|
Caribbean Goat Burger
|
Wicked Good Burgers |
|
Carrot and Mung Bean Salad
|
Plenty More |
|
Carrot-Stuffed Hot Peppers
|
Fiery Ferments |
|
Cecina Adobada
|
Jerky |
|
Chaat Masala
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chapatis
|
Gluten-Free Bread |
|
Chicken Curry
|
On Cooking (5th Edition) |
|
Chicken Korman Nadroo (Curry with Lotus Root)
|
The Heritage Cookbook |
|
Chicken Tagine
|
The Professional Chef (8th Edition) |
|
Chicken Tikka Masala
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Chicken Tikka Masala
|
The Heritage Cookbook |
|
Chili
|
Canning for a New Generation |
|
Chilled Carrot-Cumin Soup with Carrot Top-Cilantro Pesto
|
Paleo Soups & Stews |
|
Chipotle Rub
|
The Grilling Book |
|
Chuan'r
|
Alton Brown - EveryDayCook |
|
Coriander and Cumin Flatbread
|
The Grilling Book |
|
Cuban Spiced Plantains
|
Beyond Bacon: Paleo Recipes that Respect the Whole Hog |
|
Cucumber Achar (Kakro Ko Achar)
|
Fiery Ferments |
|
Cumin and Paprika Pickled Turnips
|
Canning for a New Generation |
|
Curried CauliKraut
|
Fermented Vegetables |
|
Curried Okra Pickles
|
Fermented Vegetables |
|
Curry Crab
|
The Adventures of Fat Rice |
|
Curry Powder
|
The Homemade Pantry |
|
Curry Powder
|
The Professional Chef (8th Edition) |
|
Curry Powder
|
Fermented Vegetables |
|
Curry-Style Spicy Mix
|
Fiery Ferments |
|
Curtido Rojo
|
Fermented Vegetables |
|
Diabo Pickle
|
The Adventures of Fat Rice |
|
Dimlama (Turkic Harvest Stew)
|
The Heritage Cookbook |
|
Duck Legs with Cumin, Turnips, and Green Olives
|
Bones: Recipes, History, & Lore |
|
Dukkah
|
Nom Nom Paleo: Food for Humans |
|
Dukkah
|
D.I.Y. Cookbook |
|
Eggplants with Crushed Chickpeas and Herb Yogurt
|
Plenty More |
|
"Enchilasagna" or "Lasagnalada"
|
Alton Brown - EveryDayCook |
|
Esmargal (Mackerel Pickle)
|
The Adventures of Fat Rice |
|
Exotic Spice Mixture
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Fava Bean Burgers
|
Plenty |
|
Fermented Green Chili Base
|
Fiery Ferments |
|
Fried Upma with Poached Egg
|
Plenty More |
|
Garam Masala
|
The Professional Chef (8th Edition) |
|
Garam Masalmon Steaks
|
Alton Brown - EveryDayCook |
|
Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame
|
Paleo Perfected |
|
Garlic Soup and Harissa
|
Plenty |
|
Goat Gueddid
|
Jerky |
|
Goulash Broth
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Green Chile Mustard
|
Charcuterie |
|
Green Curry Paste
|
The Professional Chef (8th Edition) |
|
Grilled Ziti with Feta
|
Plenty More |
|
Harissa
|
D.I.Y. Cookbook |
|
Harissa
|
Fiery Ferments |
|
Honey-Roasted Carrots with Tahini Yogurt
|
Plenty More |
|
Hot Cumin-Pickled Summer Squash
|
Canning for a New Generation |
|
Iranian-Style Pasta
|
Plenty More |
|
Iranian Vegetable Stew with Dried Lime
|
Plenty More |
|
Jeera (Cumin Seed) Rice
|
The Heritage Cookbook |
|
Kabuli Pulao
|
The Heritage Cookbook |
|
Kerala Curry Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Lablabi (Tunisian Chickpea Stew)
|
The Heritage Cookbook |
|
Lamb Fat and Spinach Chapati
|
Fat |
|
Lamb in Cubism
|
Alinea |
|
Lamb Kebabs with Pomegranate-Cumin Glaze
|
The Grilling Book |
|
Lamb Shanks with Currants, Cinnamon, and Dates
|
Sous Vide: Better Home Cooking |
|
Leg of Lamb with Rosemary and Chile
|
The Grilling Book |
|
Lemon Achar
|
Fiery Ferments |
|
Lemon Achar (Preserved Lemon Pickle)
|
The Adventures of Fat Rice |
|
Lemony Pickled Cauliflower
|
Food in Jars |
|
Lentils with Date and Lime Pickle Chutney
|
Canning for a New Generation |
|
Little Gem Salad with Feta and Cumin
|
The Grilling Book |
|
Long Pepper Curry Paste
|
Fiery Ferments |
|
Low-FODMAP Worcestershire Sauce
|
The Quiet Gut Cookbook |
|
Malacca Sweet Curry Powder
|
The Adventures of Fat Rice |
|
Merguez Sausage
|
Whole Beast Butchery |
|
Mexican Chorizo
|
D.I.Y. Cookbook |
|
Middle Eastern Chickpeas
|
The Professional Chef (8th Edition) |
|
Mole
|
On Cooking (5th Edition) |
|
Mole-Spiced Turkey Burger
|
Wicked Good Burgers |
|
Moo Brine
|
The Grilling Book |
|
Moong Dal Khichdi (Rice and Split Bean Porridge)
|
The Heritage Cookbook |
|
Mughal Curry Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Mujaddara (Curried Lentils and Rice)
|
The Heritage Cookbook |
|
Murgh Makhani (Butter Chicken)
|
Fat |
|
Muslim Curry Sauce
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Nihari (Meat and Marrow Stew)
|
The Heritage Cookbook |
|
Niter Kibbeh (Ethiopian Spiced Clarified Butter)
|
The Heritage Cookbook |
|
Oysters with Cava Foam
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Palek Paneer (Simmered Spinach with Fresh Cheese)
|
The Heritage Cookbook |
|
Panang Paste
|
The Ancestral Table |
|
Pato de Cabidela (Duck Cooked in Blood)
|
The Adventures of Fat Rice |
|
Pickled Brussels Sprouts
|
Food in Jars |
|
Pickled Romano Beans with Indian Spices
|
Canning for a New Generation |
|
Pickled Zucchini
|
Food in Jars |
|
Pocket Pastrami
|
Jerky |
|
Pollo Criollo (Cuban Mojo Chicken)
|
Sous Vide: Better Home Cooking |
|
Polov (Central Asian Rice Pilaf)
|
The Heritage Cookbook |
|
Pork Vindaloo
|
The Professional Chef (8th Edition) |
|
Purple Sprouting Broccoli with Rice Noodles
|
Plenty |
|
Puy Lentil Galettes
|
Plenty |
|
Quanta
|
Jerky |
|
Quick & Easy Chana Masala
|
The Oh She Glows Cookbook |
|
Quick-Pickled Onions
|
Wicked Good Burgers |
|
Red Curry Paste
|
The Professional Chef (8th Edition) |
|
Refrito
|
The Heritage Cookbook |
|
Rib-Eye Steaks with Tomato Harissa
|
Weber's Real Grilling |
|
Roast Butterflied Leg of Lamb
|
Paleo Perfected |
|
Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce
|
The Oh She Glows Cookbook |
|
Saag Paneer
|
The Ancestral Table |
|
Sautéed Snow Peas with Cumin and Cilantro
|
The Complete Cooking for Two Cookbook |
|
Shakshuka
|
Plenty |
|
Shaksuka (Eggs Poached in Spicy Tomato Sauce)
|
The Heritage Cookbook |
|
Sindhi Biryani (Pakistani Rice Pilaf)
|
The Heritage Cookbook |
|
Slow-Cooker Indian-Style Lamb Curry
|
Paleo Perfected |
|
Slow-Roasted Boneless Leg of Lamb with Cumin and Fennel
|
The Food Lab |
|
Spiced Ostrich Tenderloin
|
On Cooking (5th Edition) |
|
Spiced Yogurt Glaze
|
Bones: Recipes, History, & Lore |
|
Spicy Pork Buns
|
Gluten-Free Artisan Bread in Five Minutes a Day |
|
Spicy Scrambled Eggs
|
Plenty More |
|
Sprout Salad
|
Plenty More |
|
St. Louis Ribs
|
Alton Brown - EveryDayCook |
|
Summer Corn Sauté with Tons of Herbs
|
The Grilling Book |
|
Swordfish with Coconut Green Curry Sauce
|
Sous Vide: Better Home Cooking |
|
Tabil Spice Blend
|
The Grilling Book |
|
Tacho (Macanese Boiled Dinner)
|
The Adventures of Fat Rice |
|
Thai Green Curry Paste
|
Canning for a New Generation |
|
The Best Short-Rib Chili with Beans
|
The Food Lab |
|
The Ultimate Dry Rub
|
The Grilling Book |
|
Tomato and Cashew Chutney
|
Canning for a New Generation |
|
Tortilla-Wrapped New Mexican Chile Burger
|
Wicked Good Burgers |
|
Tunisian-Style Grilled Vegetables
|
Paleo Perfected |
|
Turkey Burgers with Cheddar and Aioli
|
The Grilling Book |
|
Turkey Tikka Masala
|
Alton Brown - EveryDayCook |
|
Two-Potato Vindaloo
|
Plenty |
|
Varan Bhat (Dal Curry)
|
The Heritage Cookbook |
|
Yellow Curry Paste
|
The Professional Chef (8th Edition) |
|
Yemeni Spice Rub
|
The Grilling Book |
|
Z'hug
|
The Professional Chef (8th Edition) |
|
Zhug (Skhug)
|
Fiery Ferments |
|
Zucchini Curry
|
Fermented Vegetables |