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  • Oatmeal Spice Bars

    Glazed Oatmeal Spice Bars

    Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…

  • Recipe

    Coconut Curry Caramel Corn

    This is the recipe to think about if you are going to a party—it would make a great gift instead of a bottle of wine. I recently prepared this as…

  • Recipe

    Easy Ras el Hanout

    This simplified version of the famous Moroccan spice blend contains only spices that are easy to find in grocery stores. Use ras el hanout to add warm spice flavor to…

  • Recipe

    Grilled Corn with Spiced Tasso Butter

    Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

  • Recipe

    Moussaka Gratinée

    Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is…

  • Recipe

    Garam Masala

    Garam masala, which means hot spice, is the Indian equivalent of the French herbes de Provence or the Chinese five spice powder. The recipe changes from region to region in…

  • Recipe

    Georgia Peach Barbecue Sauce

    This is the sweetest of the three sauces for barbecued chicken. You can add a tablespoon or so of peach liqueur for more peach flavor.

  • Recipe

    Spiced Nuts

    Don't increase the heat or the nuts may burn.

  • Recipe

    Ultimate Carrot Cake

    Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.

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