This chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast to friscassee.

In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.

Il Vino d’Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles....

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat.

It’s easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad.

Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish.

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet.