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  • Article


    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…

  • Article

    Ingredient Profile: Saffron

    Saffron has the reputation of being the most expensive spice by weight in the world. Why? Because saffron, which is the stigma (the pollen-receiving part) of a little purple perennial…

  • Article

    Tart, lemony sumac

    When we tested the Spice-Rubbed & Sear-Roasted Salmon with Honey-Glazed Fennel, a chorus of surprise echoed throughout the kitchen when we revealed one of the ingredients. “Sumac! Isn’t that poisonous?”…

  • Article

    Fennel pollen: A heavenly spice

    If you’ve never heard of fennel pollen, you’re probably not alone, unless you live in Tuscany. It’s used frequently there but is fairly obscure everywhere else. Those who do know…

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