Oven-roasting is a great way to turn chickpeas into crunchy garnishes.

Susie Middleton

Who isn't charmed by the sunny colors of radicchio and oranges, the crunchy texture of roasted chickpeas, the bright hit of lime dressing?

Susie Middleton

This versatile spice blend works for cider, for wine, or even warm water.

Jan Buhrman

This Moroccan spice blend is the secret to savory tagines, but it pairs well with chocolate, too.

Jan Buhrman

Making your own curry powder is easy and so much more fragrant than store-bought.

Jan Buhrman

This warming, fragrant blend of vegetables, spices, tomatoes, and coconut milk just gets better overnight.

Jan Buhrman

Deeply chocolatey and very tender, these brownies get just the right background note from warm spices.

Jan Buhrman

For tacos or chili, I simply toss the thinly sliced napa or savoy cabbage with lime juice, salt, and sugar. I let it sit 15 minutes or so, tossing occasionally. Sometimes I add chopped cilantro, but if I’m in a hurry, not. And I’m done. But if you want to fancy this up to make it more of a sidedish, you can add sliced scallions, a bit of yogurt or some very thinly sliced apple or pear.

Makes 4 cups

Susie Middleton

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