The phrase “flavored oils” might conjure images of Italian-ish garlic and herb oils, chile oils to dress Sichuan dishes or maybe supermarket truffle oils. But there’s some new players on the scene ...

There's a danger that the words "coriander seed" in the name of a cake will make it sound off-puttingly quirky, said Eleanor Ford. But this cake is heavenly. Coriander seeds have a bright, almost ...

PREPARATION: To assemble, in a large shallow bowl, evenly divide the tomato-Chardonnay. Position pickled shrimp and vegetable salad in the center of the dish. Evenly divide sea scallops between the ...

Arrange watermelon cubes on a serving platter or bowl. Slice halloumi or tear mozzarella into bite-size pieces and scatter on top. Add oil to a small saucepan over low heat. Add coriander and toast ...

Tired of boiling, roasting, and baking potatoes? This recipe from Milk Street is for you. Cracked potatoes cooked in an iron skillet adds lots of new flavor and texture to your beloved spud side ...

Urfa, a mild chile that tastes smoky and has a pleasant dried-fruit sweetness, plays well with bright coriander. The addition of lightly toasted sesame seeds gives this salt mix a mole-like flavor ...

Coriander is a beguiling, versatile, and controversial plant. It's comprised of two main parts: the leaves and the seeds. Both are used in cooking, but the leaves are most often served fresh as a ...

Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to medium bowl; cool.

Coriander stands out as a versatile herb that brings bright flavor to countless dishes while offering potential health perks. Often sprinkled into stews, soups, and curries, this plant’s seeds and ...