“During the summers in Kamakura, the part of Japan where I grew up in, my grandmother would bring out a round cast-iron griddle to cook Genghis Khan Mongolian barbecue and invite the neighbors,” ...

Cumin lamb is one of my favorite dishes to order at Sichuan restaurants. The spicy, earthy flavor of the cumin perfectly complements the slight gaminess of the lamb. I’ve taken these flavors as ...

Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce. Andrea Slonecker is an award-winning cookbook author and food stylist, with ...

These wontons are always a big hit with my husband and our friends. The assertive flavor of the lamb is complemented by the warm spice cumin, and the sautéed leek adds an intense allium hit. The ...

When most people think of cumin, the first thing that comes to mind is Indian food. While cumin is indeed a plant native to the eastern Mediterranean and India, its use as a spice spans the world from ...

Season lamb generously with salt and set aside at room temperature. Set up a charcoal or gas grill for medium-high heat. (Or, heat a cast-iron pan.) Make the green sauce: Toss garlic with ½ tablespoon ...

When the temperatures skyrocket during the warmest months of the year, you probably don’t want to be stuck inside your kitchen, oven on and windows closed, preparing dinner for your hungry guests. Any ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. “During the ...