If there are certain flavors that sing of the holidays -- nutmeg and cinnamon, ginger and cloves, a dash or two of good bourbon -- cardamom is certainly not on the list. For most of us, cardamom is ...

The holiday baking season is officially here. Sugar cookies, coconut cake, yule logs, bonbons fruitcakes, snickerdoodles: You name it and we’re baking it. In this week’s food section, we’ll have a ...

Granola is always a great way to add something nutritious and delicious to your morning routine, but folding the same nuts, seeds and dried fruit into your oats can become mundane. So why not make ...

There is no denying the hold the pumpkin spice everything has on American food culture during the fall. From lattes to cookies to ice cream to… kettle corn, pumpkin has taken over as the ingredient ...

In her debut cookbook, “Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine” (Countryman Press, $35), Fremont Jam Lab blogger Amisha Dodhia Gurbani remembers with ...

Instructions: Place the water, sugar, lemon juice and cardamom seeds in a medium saucepan. Bring to a boil over medium heat, reduce to heat and simmer for 1 minute. Add the apricots. Return to a boil, ...

Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. These are my all-time favorite Christmas Morning ...

This bun recipe has been in my family for at least four generations. The other recipes were taken from my grandmother’s cookbook, which was published in 1947. As in most baking recipes, follow the ...

1. In a small saucepan combine sugar, water, lemon zest, cinnamon stick, cardamom and salt and bring to simmer over medium heat. Reduce heat to medium low, add apricots and cook, stirring occasionally ...