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caraway seeds - Page 2 of 4

  • Recipe

    Marble Rye Bread

    Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with…

  • Recipe

    Chilled Beet and Beet Green Soup

    In this modern take on borscht, beets, beet leaves, and beet stems create deep earthy flavor.Read the article "Chill Out" for tips on giving your soup great flavor and smooth…

  • Recipe

    Moroccan Lamb Stew

    Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.

  • Recipe

    Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

    The trick to evenly cooking a large bone-in beef roast like this is to roast it at a very low temperature for a long time. This way, the meat stays…

  • Recipe

    Matzo Ball Soup with Root Vegetables

    This matzo ball soup is made with light and tender dumplings and pumped up with lots of flavorful vegetables that would make any grandmother proud.

  • Recipe

    Pork Burgers with Sauerkraut and Gruyère

    These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

  • Recipe

    Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce Recipe

    This roast beef tenderloin looks glamorous and tastes amazing, yet it's practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or…

  • Recipe

    Cabbage and Apples with Riesling and Caraway

    Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

  • Recipe

    Harissa

    Harissa is a spicy North African sauce or paste made of ground dried chile peppers, garlic, olive oil, and spices like coriander, caraway, and cumin. Primarily Tunisian, harissa is also…

  • Recipe

    Barbecue Braised Country Spareribs with Beer and Mustard Glaze

    For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.