Tag: Seasonings | Apartment Therapy

Cook's Talk: A Three-Fingered Pinch of Salt

We've seen this phrase "a three-fingered pinch" popping up in a lot of recipes recently, and we think it's a great way to describe a rather indeterminate amount of seasoning. We're being told to add m...

From the Spice Cupboard: Herbes de Provence

If you can't actually make it to Provence this summer, cooking up dishes filled with the flavors of Provence is the next best thing. Even just a sprinkling of herbes de provence is enough to transport...

From the Spice Cupboard: Thyme

Fresh or dried, thyme is definitely one of our spice cupboard work horses. It's a seasoning we can use without really thinking about it, and so we often reach for it when making quick weeknight pasta ...

Quick Vacation Tip: Pack Spice Blends

Planning on doing any cooking on your vacation this summer? Instead of messing with a lot of individual spices, one easy solution is to pack just a few of your favorite spice blends instead!...

Top Ten Fancy Foods
Summer Fancy Food Show 2009

No, I don't mean caviar and chocolate covered strawberries, at least not necessarily. The Fancy Food show is a bi-annual event sponsored by the National Association for the Specialty Food Trade and it...

How Should I Use This Pink Japanese Rock Salt?

Earlier this week I reported on my visit to a depachika (or basement gourmet food hall) in a Tokyo department store. While I was there, I impulsively picked up a small, edible souvenir: a lump of pink...

From the Spice Cupboard: Turmeric

Many of us probably have a little jar of turmeric sitting somewhere in our cupboards that we bought for one specific recipe, and then haven't really used since. Right?! We have an inkling that turmeri...

In Praise of Lemon Zest

We're deep into a lemon kick right now, so we thought we'd take a moment to craft an ode to our current favorite darling. We just can't seem to get enough of that clean, tart flavor! How do you use le...

From the Spice Cupboard: Bay Leaf

Bay leaves have always seemed to us like the oddball seasoning in our spice cupboard. Unlike pretty much every other spice in there, we don't actually eat bay leaves, after all. So what are those drie...

Store Review: Penzeys Spices

If you've only ever ordered from Penzeys Spices online and have never been to a brick-and-mortar store, we highly recommend seeing if there's one in your area. For home cooks like us, visiting the sto...

From the Spice Cupboard: Cayenne Pepper

Want to add a little extra kick to your dish? Just reach for a jar of this fiery-red powder! But be careful - a little definitely goes a very long way......

Ingredient Spotlight: Chimayó Chile Powder

Awhile back, I wrote about the ubiquitous green chiles I discovered while visiting New Mexico. Although those were wonderful, I had little idea that months later it would be a different chile haunting...

From the Spice Cupboard: Smoked Paprika

This spice is the new darling in our kitchen. We've been adding a pinch or three to everything from scrambled eggs to tomato soup, and we think you should too! Are you already a fan of this spice?...

Quick Tip: Brighten Dishes with Lemon Juice

Do you ever taste a dish at the end of cooking and think that it tastes okay, but just kind of...blah? What you need is something to perk up the flavors, and in our kitchen, that "something" we reach ...

From the Spice Cupboard: Za'atar Seasoning Blend

A friend gave us a homemade blend of this spice mix a while back and we just had to share! Za'atar seasoning is fragrant and tangy with just a hint of nuttiness. This sounds like a spice mix with a lo...

Try This: Fresh Wasabi Root

While on a trip in Japan and browsing the local markets, I came across this green, watery root many times. It's fresh wasabi root - yes, the same nasal-clearing green paste we mix with soy sauce and ...

What's the Difference? White, Yellow, and Red Miso

More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking - and not just for soup! Happily, many major stores have caught on and are starting ...

How (and Why!) To Preseason Your Meat

In our house we’re not so big on marinating meat, but we love to preseason it. We realize, of course, that this lands us smack in the middle of a food controversy. There are those who would argue th...

Marmite: Love It or Hate It?

We fell in love with marmite during a college semester abroad in the UK, and have kept a jar of it in our kitchen ever since. But just as the brand's "love it or hate it" ad campaign suggests, its str...

Try This! Perk Up Sandwiches with Seasoned Salt

We couldn't face the idea of yet another sandwich for lunch the other day, yet no other brilliant ideas were forthcoming and we didn't want to spend the money to eat out. Desperately scanning our kitc...

Inspire Us! What's Your Favorite New Ingredient?

What new seasoning, vegetable, grocery store find, or all-star flavor booster have you been loving these days? We're feeling the need for some new cooking inspiration, so we'd love to hear what you've...

Ingredient Spotlight: Worcestershire Sauce

Aside from the fact that we can never seem to spell it correctly, Worcestershire sauce is one of our favorite secret ingredients. It adds a punch of savory flavor to...well... just about anything we'r...

Basic Technique: How to Cook Garlic Without Burning It

Early in our cooking career and for a long time after, we assumed that you needed to cook garlic as long as its cousin, the onion. Our results were spotty: sometimes it was ok, sometimes we picked bur...

From the Spice Cupboard: Chinese Five-Spice Powder

Five spice powder is one of the essential base seasonings for much of Chinese cooking. A little of this pungent mix goes a long way, giving dishes a balanced hit of sweet, savory, bitter, and sour. Mo...

Quick Tip: How to Peel Garlic by Hand

For years, we've gotten the skins off garlic by smashing the clove with the flat of our knives, but we recently learned a gentler technique. This one involves "pinching" the skin off using your bare h...

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Posts tagged “Seasonings”