Warm, aromatic cumin seeds have been used as a spice for thousands of years. They're thought to have originated in Asia or the Mediterranean and were brought to the Americas by Spanish and Portuguese ...

At his Annapolis restaurant Preserve, chef Jeremy Hoffman pairs simple roasted carrots with zesty cumin yogurt. The spice serves to tease out the sweet meatiness from the vegetables. Preheat the oven ...

Serve this with roast pork, duck, turkey or lamb. It makes a great Thanksgiving side, too.

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 ...

IN summertime, a barbecuer’s heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That’s why we have barbecue books. The current crop shows the magnificent vitality of ...

Like many Americans, I have fond memories of family dinners that began with a savory bowl of steaming chicken noodle soup. There’s no mystery to its preparation; the chicken does all the work as it ...

Chef Joe Kindred co-owns several acclaimed North Carolina restaurants with his wife, Katy, including Kindred in Davidson; Hello, Sailor in Cornelius; and Albertine in Charlotte. Kindred is known for ...

Try my Indian spiced roast potatoes cooked with sizzling cumin seeds and turmeric powder. I first boil then roast the potatoes in a skillet to get the crispiest edges and fluffiest insides. Perfect as ...

1. In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, one to two minutes. Transfer to a mortar and pestle, and crush lightly. 2. Slice meat across the grain into ...

Instead of buying ground cumin, buy fresh cumin seeds, dry roast them lightly in a pan, then grind them yourself. Replace your stock frequently - like other dried spices, cumin quickly loses its ...