The spice 'cumin' found in the kitchen not only enhances the taste of food but is also very beneficial for our health. Especially, the consumption of cumin is like nectar for the stomach. Consuming ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Equally appropriate as a snack or a party appetizer, these za'atar- and cumin-spiced roasted chickpeas are a versatile nibble you'll make time and time again. Additionally, they're an excellent ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The delicate ...

Simple roasted brussels sprouts are usually a crowd-pleaser, especially on a holiday table, but cookbook author Melissa Clark (author of Dinner), likes giving the sprouts a little bit of special ...

Cumin (Cuminum cyminum) is a popular spice renowned for its warm, earthy flavour and powerful health benefits. Traditionally used in Indian and Middle Eastern medicine, cumin supports digestion, gut ...

When you soak or boil cumin seeds in water, their volatile oils and bioactive compounds are slowly released. (Image source: Twitter) Inexpensive and easy to use, cumin seed is a common kitchen spice ...

Jarred Spanish piquillo peppers add a lovely smokiness and subtle heat to Julian Serrano's delicious appetizer. They are increasingly available at specialty food stores; you can substitute jarred ...

When the nights turn blustery and the temperature drops, I know that roasted vegetable season has arrived, and I embrace it with reckless abandon. I'll roast any kind of sturdy vegetable that I can ...

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 ...

Melissa Clark shares this recipe from her newest cookbook,"Dinner: Changing the Game" (Clarkson Potter, 2017). She writes: “Ever since I discovered the golden-edged, caramelized joys of roasted ...