849 sticky recipes

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

Cubed lamb or beef simmered for an hour with saffron, cardamom, cloves, and cinnamon until the sauce turns thick and fragrant. A slow-cooked Indian curry built on whole spices.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

Iced coffee cream with spiced coffee, brown sugar, vanilla ice cream, and whipping cream. Flavored with cinnamon and mixed spice, topped with cocoa powder and grated chocolate.

Goan shakoothi chicken with dry-roasted whole spices, toasted coconut, and a garlic-ginger-green chili paste. An authentic West Indian curry built entirely from scratch.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Chicken korma marinated in yogurt with freshly ground spices, simmered with a poppy seed-cashew-almond paste, coconut, and green chilies. A rich South Indian curry.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Pancit bihon guisado with chicken, pork, and shrimp sauteed with rice noodles, napa cabbage, and carrots in soy and fish sauce. A classic Filipino noodle dish for celebrations.