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Ground

  • Article

    Turmeric

    Our Chicken, Lemon & Olive Stew owes its bright yellow color to turmeric, a relative of ginger. Both the rhizome and the leaves of the turmeric plant are edible, but it’s…

  • Recipe

    Turkey Tacos

    Need to run to a yoga class or drop the kids at practice? Don't skimp on dinner; all you need is 15 minutes for these quick turkey tacos. Let your…

  • Article

    Reblending tahini

    Susanna Hoffman's Greek hummus gets its nutty edge from tahini, a paste made from ground sesame seeds. Most commercial tahini is made without added emulsifiers, which means that the oil usually…

  • Recipe

    There's No Substitute for Freshly Grated Nutmeg

    Good cooks know there’s a big difference between freshly ground spices and their pre-ground counterparts, and this is particularly true in the case of nutmeg. See for yourself: Open the…

  • How-To

    Tips for Making Better Burgers

    Discover the juicy details

  • Recipe

    Ground Toasted Rice

    Toasted rice lends a nutty flavor to many Thai salads. This recipe works with any type of rice, but the flavor is more nutty and interesting with sticky (also called…

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