How do you organize your dried herbs and spices? In a drawer? On the wall? We're always so impressed when our readers send in their own organizational accomplishments — but Tyler really wins the award for most awesome (and most nerdy!) approach! Read on for more...
Q: I recently bought a bag of peri peri spice at my local farmers market. It smells amazing, but the taste is so strong and unique that I'm having trouble working into recipes. Other than dry rubs for chicken, what can I do with it?
When installed this spice rack, constructed from 1/4" thick brushed stainless steel, appears to float on the wall. It would be a cool but otherwise ordinary shelf were it not the for the dip in the middle, perfectly sized to fit a bottle of olive oil or vinegar.
As the resident food lover in my family, I often get panicked 5pm phone calls asking how to season a bowl of steamed veggies or what can replace thyme or if there's a way to make this chicken taste less boring. While there is really no "One Right Way" to season or spice your favorite foods, here's a quick guide to some of the most common — and dependably tasty! — ways to do it.
There's no denying the convenience of an already-ground spice, but I'm here to make a case for why you should consider adding a few whole spices to your seasoning line-up. Four words: better flavor, fresher longer. Convinced?!
Kelp powder is a relatively new addition to my pantry but it's quickly becoming a staple. Whether I'm making vegan-friendly soup, kimchi, mock fish sauce, or even popcorn or salad dressing, I'm loving this subtly salty, umami-rich ingredient.
Do you love the unique flavor za'atar adds to pita chips, popcorn, and, well, just about everything? Sometimes the challenge lies in just keeping enough in the pantry for impromptu seasoning. But did you realize that, as a blend of four simple spices (ok, three simple spices and one that's a little tougher to find), it's a cinch to make yourself?
Visiting a friend recently, I noticed a canister on her kitchen counter marked seeds. Was she feeding the birds? As it turns out, she makes her own seed blend of flax, chia, sesame, and whatever else she has on hand to keep on the ready for topping oatmeal, yogurt and cereal. Why not try this in your kitchen?
Yesterday Emma told us that to cook like a pro, you should keep your salt in a covered container or salt pig. Besides making it easier to salt your cooking, it's also a much prettier way to store your salt. So whether you're a fan of the cellar or the pig, here are 10 options to get your salt out of the shaker once and for all:
I'm not hating on salt shakers here: I mean, how else am I supposed to surreptitiously salt my eggs when I'm at my parents' house? I'm just saying that if you want to cook like a pro in the kitchen, leave the salt shaker on the table.