Seasonings
Page 7
The Whole Spices I Stock In My Pantry
Day 5 Task: Restock ingredients I knew what I wanted to do for this task right from the start. Since moving, my mortar and pestle has sat, unused and sad-looking, on my pantry shelf. Well, ok. If I’m being totally honest, it sat, unused and sad-looking, in my old apartment, too. I know that freshly ground spices are on a totally different planet than their pre-ground counterparts.
May 2, 2019
When One Thing Leads to the Other
Perhaps one of the more interesting, creative and exciting things about being a cook is when one thing leads to another and before you know it, almost by accident, you have created something really delicious. Something out of nothing, or nearly nothing. It can begin with an idea, of course, a whispered question in the back of your head (I wonder if… ? Or how would it taste if…?
May 2, 2019
The Golden Rules of Spices by Ethné & Philippe de Vienne
When I’m flipping through cookbooks I like to imagine all the aromas and flavors of the ingredients and dishes described. Here’s a cookbook that truly brings that sensory experience to life. The Golden Rules of Spices by Ethné and Philippe de Vienne comes with 6 spices, 20 spice blends, 60 recipes, and 4 “golden rules” that demystify the world of spices and teach readers how to be creative and confident in the kitchen.
May 2, 2019
How to Store Spices in an Awkward Cabinet? Try a Pull Down Spice Rack
Where, oh where to store spices? If you’ve ever asked yourself this, you are not alone. Recently Kitchn reader Karen wrote to us about this very problem, and how she solved it: “As with many, where to store my growing collection of spices for easy access was a question,” she told us. “I decided to turn an awkwardly placed cabinet near my stove into a spice cabinet.” You can see her new spice racks above, but that’s not all there is to the story.
May 2, 2019
Our Guide to Cleaning Out Your Messy Spice Drawer
Is your spice drawer out of control with random bottles, bags, and boxes of spices jammed together? I used to only clean out my spice drawer when moving, but have since realized that it has to be done more often than every few years! Here’s a guide on how to take stock of what you have, figure out what to keep or throw out, and how to put the drawer back together again. If you didn’t know this already, spices don’t last forever.
May 2, 2019
5 Easy Ways to Make Salmon Even More Delicious
Salmon is full of good fats and is easy and quick to cook, making it a great choice to have in your regular dinner rotation. But just having a plain piece of seared, baked, or grilled salmon can get boring quickly, so here are five easy ways to jazz it up! Herbs add a ton of fresh flavor that enhance the fish without overpowering it. Toss whatever herbs you have on hand with a little oil and citrus juice and you’re golden. Don’t have the time? A store-bought pesto is just fine too.
May 1, 2019
Recipe: Grilled Bread Dressing with Cranberries and Leeks
Turkey gets the talk at Thanksgiving, but many of us are all about the dressing (or stuffing, as some call it, regardless of whether it’s stuffed inside a bird). Few foods peg regional preferences and hometown traditions more accurately than the style of dressing preferred by a family. This one says California, and it’s inspired by Judy Rodgers’ legendary warm bread salad served with her perfect roast chicken at Zuni Cafe in San Francisco.
May 1, 2019
Recipe: Smoked Almond Snack Bars
This recipe for nutty, KIND-inspired snack bars is for those of you who prefer savory over sweet when the afternoon doldrums have you yawning. They have a smoky barbecue flavor (not too much — just enough!) with lots of crunchy, toasted nuts and seeds to get you through to dinner. I became obsessed with the idea of savory snack bars after trying KIND’s Hickory Smoked and Honey Smoked BBQ snack bars.
May 1, 2019
Recipe: Herby Lemon Salt
This Herby Lemon Salt is one of the most practical and multipurpose seasoning salts you can have in your cupboard. The fresh citrus brightens up everything from poultry to hummus — even fresh fruit! Mix up the herbs to create new flavors or just stick to your favorites. I’ve used fresh thyme, rosemary, and oregano, but I bet some cilantro or even mint would be great additions. Try sprinkling it on some buttered corn on the cob!
May 1, 2019
Recipe: Espresso Pepper Salt
This Espresso Pepper Salt is quite robust, with its earthy and spicy flavor profile. Dark espresso is combined with fresh oregano, black pepper, and a touch of cayenne pepper for a little extra kick. It is perfect on ribs and other grilled meats, and it would make an excellent dry rub mixed with a bit of brown sugar for pork loin. I bet it would be great to rim the glass of a Blood Mary, too. Be sure to keep a jar next to your grill all summer long!
May 1, 2019
Recipe: Herbes de Provence
This Herbes de Provence Salt uses a combination of fresh and dried herbs that are typically found in southern France. Like many of the seasoning blends of the same name, I’ve also added lavender to the mix. Try it on fish, poultry, grilled meats, and in stews. A good pinch added to a homemade vinaigrette would make for an excellent dressing on salads and vegetables, too! Although this blend uses fresh herbs, it will keep quite well in the cupboard for several weeks — at least!
May 1, 2019
Nutritional Yeast Isn’t Just for Hippies and Vegans
Nutritional yeast isn’t anything new. I first heard about it a handful of years ago while reading food blogs that focused on living a healthy lifestyle (that’s me). But these blogs were largely written by staunch vegetarians and vegans, many who seemed to have a crunchy, hippie vibe (not me at all!). I was quick to move on, but it seemed like nutritional yeast just kept popping up in more and more recipes. Based on its name alone, I was not sold.
May 1, 2019
What Do I Do with Himalayan Pink Salt?
Q: For Christmas I received some pink Himalayan salt. I thought, “How fun! An ingredient that I wouldn’t ordinarily buy for myself, but it’s so nice to have.” But now I realize I don’t know how to use it. I noticed your post about Faith’s three essential salts, and I hoped the pink Himalayan would be listed. It wasn’t, so now I am stumped. What are the best ways/dishes/times to use pink Himalayan salt?
May 1, 2019
Recipe: Furikake Popcorn
A few years ago, I tried a Japanese-inspired version of Chex Mix that used furikake, that delicious seasoning of sesame seeds, spices, seaweed, and dried fish. The crunchy cereal coated with furikake blew my mind, so why couldn’t the same idea be applied to popcorn? Here, I’ve turned kettle corn on its head and given it a fun Japanese twist that you can add to the movie night snacking rotation.
May 1, 2019
Recipe: Crispy Salmon Skin
Diane Morgan says there are two types of salmon eaters: the ones who like to eat crisp salmon skin and the ones who think eating the skin in any form is disgusting. I think it’s more like those who love salmon skin (the camp in which I am firmly planted) and those who haven’t experienced it at its best — ultra-crispy and cooked separate from the salmon itself until it tastes like, well, bacon. Yep, I’m pulling the bacon card.
May 1, 2019
What Can I Do with Anchovy Paste?
Q: I bought anchovy paste for a recipe and now I have no idea what else to use it for. I know it works in Caesar salad dressing and puttanesca, but what else? Also, how long does it last in the fridge? (I have the tube kind.) Thanks! Sent by Campbell Editor: Anchovy paste is one of those ingredients that I always have on hand because it’s a flavor amplifier — especially when used judiciously in the background of a dish.
May 1, 2019
5-Minute Freezer Side Dish: Broccoli with Blue Cheese
If there were superlative awards for side dishes, this broccoli would be the front-runner for most well-rounded. With a blend of salty, sweet, and spicy ingredients, it brings a hint of every flavor to your plate. Not only does this five-minute side dish hit all the high marks with flavor — pungent and salty blue cheese, sweet dried fruit, and hot black pepper — but it also brings a blend of textures that keep it exciting bite after bite.
May 1, 2019
Recipe: No-Knead Skillet Focaccia
Serve this with dinner tonight.
May 1, 2019
The $10 Costco Find That Made Me a Better Mom — And a Better Cook
If you’re a parent, I don’t have to tell you that mealtime is a struggle. There’s a reason why kids’ menus usually feature grilled cheese and hot dogs. So, when faced with transitioning my child to solid foods, I swore up and down that I wouldn’t raise a picky eater. Like many a modern mom, I embraced the idea of Baby Led Weaning. Coined by British PhD and former midwife Gill Rapley, the practice refers to the notion of mush-free mealtime.
May 1, 2019
Look! Spices Stored in Jam Jars
Sometimes we think that the average spice jar is really too small for our needs. You can’t even fit a teaspoon into some of those narrow jars, and it also seems like we’re always refilling ours. Well, take a look at this recycled solution for spice storage.All those jars started life as Bonne Maman jam jars, and we like how they’ve found new life as spice containers!
Apr 12, 2019
The 3-Ingredient Sauce You Should Know by Heart This Summer
Arguably the best part of cooking in the summer is that you can toss just about anything on the grill and call it dinner. Grilled meat, fish, and veggies don’t need much to make them taste great, thanks to the smoky flavor the grill imparts. But a ridiculously quick and easy sauce that works with just about anything — from eggplant to chicken thighs — wouldn’t hurt to have in your back pocket. Luckily, you came to the right place.
Jul 22, 2016
Recipe: Everything Bagel Croutons
I firmly believe there are few places where everything bagel spice can’t go — and croutons are certainly no exception. Studded with tiny nooks and crannies, these crispy, toasted cubes are ideal for catching every last bit of flavoring. If you have 10 minutes, you have more than enough time to make these croutons a reality. If everything bagel spice has a regular place in your life, and you already have the pre-made spice blend handy, go ahead and use that.
Jun 23, 2016
10 Simple Ways to Upgrade Roasted Broccoli
For weeknight dinners I’m all about super-simple sides. That usually translates to roasted veggies, with broccoli leading the pack. On its own, even the crowd-pleaser roasted broccoli can get a little boring and repetitive, but it certainly doesn’t have to be that way. The easiest way to switch things up? Change the seasoning. When I say seasoning, I’m not just talking about salt and pepper — this is deeper and way more flavorful.
Jun 2, 2016
Recipe: Raspberry Peppercorn Salt
For a seasoning salt with a sweeter side, try this Raspberry Peppercorn Salt. It is great on fish, grilled vegetables, and fresh fruit. And, it’s pink! The raspberry flavor is subtle, but the color is certainly not. It would also go well with a pear salad or sprinkled on juicy watermelon. A pinch of this vibrant salt is a quick way to jazz up almost any summer dish. Although this blend uses fresh ingredients, it will keep quite well in the cupboard for several weeks — at least!
Jun 28, 2015
What’s the Best Type of Miso for Miso Soup?
Miso soup always seems like such a perfect start to a sushi dinner. The briny broth wakes your stomach without weighing it down, warms you up, and primes you for the rice and fish meal to come. Making miso soup at home is actually quite easy and requires just a few ingredients. But which miso should you buy, and is there really a perfect one for making miso soup?
Jan 20, 2015
From the Spice Cupboard: Mustard Seeds and Ground Mustard
Tiny little mustard seeds are used in cuisines all around the world, flavoring curries, soups and pickles. This easy-to-find spice comes in two forms, whole seeds or ground, and forms the basis for countless varieties of the condiment we know as prepared mustard. Here’s a guide to the various forms and how to use them! Mustard seeds come from various mustard plants. The plants produce beautiful yellow flowers which then turn to pods that contain the seeds.
Oct 16, 2014
Why Spices Are Some of the Most Important Ingredients in My Kitchen
I taught a spice tasting and blending workshop this week and participants asked so many interesting questions that got me thinking about my love of spices. Here’s a glimpse inside one of the (three!) spice drawers in my kitchen, and some thoughts how and why I use spices.
Jun 4, 2014
What’s the Difference Between Fresh and Dried Turmeric?
When it comes to cooking with turmeric you have several options. Do you choose fresh turmeric, whole dried pieces, or the ground spice? I tend to prefer punchy, fresh turmeric in sautés and smoothies and ground turmeric for its color and ease of use in roasted vegetables and rice pilafs. Here’s a quick guide to fresh and dried turmeric and how to substitute one for the other. Fresh turmeric rhizomes (often called roots) look similar to ginger, a close relative.
May 6, 2014
10 Ways to Use Almost Any Spice Mix
When I asked you what ingredients you’d like to use more often this year, many of you said that you’d like to use new spices more frequently, and to branch out into spice mixes like curry and dukkah. But it also seemed like spices stumped you — how do you use them beyond a specific recipe? As silverylotus said: “I went out a bought a whole bunch of spices to make Indian curry, garam masala, cardamom, coriander seeds, turmeric. Now they are just sitting on my spice rack.
Feb 27, 2014
The 5 Spices You Need for Homemade Chai (Well, OK. Maybe There Are 8.)
I conceived of this post as a starting point for all of you who love chai, that spicy and fragrant milky tea drunk across most of India and much of east Africa. I wanted to show you the five essential spices that, once procured, will help you make a delicious cup of spicy tea. But then I ran into difficulties. Chai comes in so many forms and flavors — I think I might start a minor tea war here if I prescribed only five spices.
Feb 21, 2014
Innovative Spice Storage Solution: Hang Drawer Organizers On Your Pantry Wall
I admit that my spice storage is a mess right now. The bottles are not stored so much as piled together in a corner in my pantry. (Ugh.) Here’s one solution that could work, though, and it’s really smart: hang wire mesh drawer organizers (or pencil holders, depending on what you want to call them) on the wall! This super smart idea comes from Ashley of the blog Domestic Imperfection.
Jan 30, 2014
When to Use Fresh Herbs & When to Use Dried Herbs
The basil plant that has thrived on my windowsill since July has finally conceded defeat and given us its last few summer-seasoned meals. Farewell, sweet basil! Clamshell packages of basil, rosemary, and other fresh herbs can get spendy, so over the winter months, I find myself relying more heavily on my stash of dried herbs. With a bit of strategic thinking, we pull every last bit of flavor from those dried herbs and save the fresh herbs for when they’ll really count.
Nov 5, 2013
French Spice Mix: Quatre Epices
Whether or not you cook French food, the classic quatre épices (“four spices”) is an excellent blend to have in your repertoire. As we head into colder weather, try using this rich, savory seasoning with gingerbread, stews, charcuterie, and more. Despite its name, quatre épices may contain four or five (or more!) spices, most often white and/or black peppercorns, ginger, nutmeg, and cloves. Allspice or cinnamon may be included.
Oct 29, 2013
Other Spices That Are Great With Pumpkin (Besides, You Know…Pumpkin Spice)
I am not ashamed: I love me some pumpkin spice. Lattes? Bring it on. Cookies? Oh, yes. Pie? I’m surprised you’re asking. But, friends, let’s be real here. There are a lot of other spices in the cupboard that would be thrilled to get introduced to that pumpkin on your counter — and not all of them are sweet. Ras el Hanout: Think of this as pumpkin spice’s fiercer, edgier sibling.
Oct 15, 2013
Persian Spice Mix: Advieh
As the weather grows cooler and I delve into my spice cupboard more frequently, one of my go-to spice mixes is advieh. This warm, aromatic blend comes from Persian cuisine, and it can be used in all kinds of rice dishes, meats, vegetables, and more. Advieh is comparable to a mild garam masala — fragrant, a little sweet, and gently warming rather than spicy. It’s also quite versatile and can be used in rice pilafs, grilled or roasted vegetables, meat or bean stews, and rice puddings.
Oct 1, 2013
The Salt I’ll Drop in Your Bag as You Leave
It’s rare that you stay with someone for a month and they give you a gift. Imposing on someone for that long, especially when you arrive with not one, not two, but three children, means you should be the one giving the gifts, and plenty of them. But my hostess in Italy needed her friends to try her favorite Salamoia Bolognese. As I was packing to go home, she dropped it in my bag, “You need this. Trust me.
Sep 30, 2013
Late Summer Treat: Chilled Milk with Chai Tea Ice Cubes
Where I live, fall is not in the air. The late summer heat is relentless and there will be no hot apple ciders or spiced cakes in my near future, which is why I love this idea from the blog Will Cook For Friends: chai-spiced tea cubes served in a glass of icy-cold milk. It’s a way to enjoy the warm spices of autumn in a cool, refreshing treat! The ice cubes are made of strong black tea steeped with whole spices and ginger.
Sep 6, 2013
Quick Fix to a Bland Meal? Add Some Acid!
Wine is another winner in the acid department. It counterbalances any undesirable or overly sweet flavors.  For more on how to improve a bland recipe, check out Julia Warren’s terrific article: Read More → 6 Ingredients That Will Rock a Bland Recipe, by Julia Warren for Everyday Food BlogDo you have a favorite acid you like to use while cooking?
May 23, 2013
Panch Phoron: Bengali Five Spice
Ever since cooking through Indian Vegetarian Feast, we’ve been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of.
May 20, 2013
5 Shortcuts to Spice Up Your Dinner
Busy weeknights don’t have to mean boring dinners. Keep these international pantry essentials on hand and you’ll be able to quickly and easily transform simple ingredients into a meal to savor.• 1 Black Bean Garlic Sauce – This savory Chinese sauce is made from salted, fermented black beans. Add it to stir-fried vegetables and meats, noodles, and marinades for an umami kick. A little goes a long way.
Mar 18, 2013
Chorizo Spice Mix: Not Just for Sausages
If you’ve ever made your own Mexican-style chorizo, you probably threw in a handful of spices like chile peppers, cumin, oregano, and garlic. This hot, smoky spice blend shouldn’t be limited to sausages, though. Mix up a batch of chorizo seasoning and you can use it in scrambled eggs, beans, soups, and more. I started making chorizo seasoning when my partner decided to cut down on his meat consumption at breakfast (including faux meats like soyrizo).
Mar 8, 2013
Magnetic Periodic Table of Herbs & Spices!
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…Tyler sent us these photos and told us: I designed this magnetic spice rack after searching fruitlessly for a creative way to display all my spices.
Mar 4, 2013
Season This With That: A Quick Guide to Common Spices for Common Dishes
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.
Feb 19, 2013
Better Flavor, Fresher Longer: Or, Why You Should Bother with Whole Spices
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?!One of the things that makes spices like cardamom, cumin, and nutmeg so very delicious is the oil they contain.
Feb 12, 2013
Cook Like a Pro: Banish Your Salt Shaker from the Kitchen
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.Your real aim when salting a dish while cooking is not to make the dish salty, but rather to reduce bitterness and bring out the other flavors in the food.
Jan 29, 2013
John Beaver’s 5 Essential Herb and Spice Tips for Home Cooks
Did you notice that all three of our previous Expert Essentials posts mentioned working with dried herbs and spices? That’s because spices are an absolutely foundational ingredient for every cook the world over, whether you’re working in a shiny new kitchen high on the hill or on a simple wood fire and packed-dirt floor. Today’s expert, John Beaver, knows a thing or two about herbs and spices. Read on for his tips and recommendations!
Nov 21, 2012
Try This: Cardamom Coffee
You might be familiar with cardamom in baked goods or tea (think masala chai), but have you ever had cardamom-infused coffee? This warm, fragrant beverage is especially popular in the Middle East, where cardamom seeds are often ground with coffee beans. Others add whole cardamom pods or even pre-ground cardamom powder to the brew. We recommend starting with one crushed cardamom pod per cup of coffee, and later adjusting the amount to your taste.
Nov 14, 2012
A Truly Organized Spice Drawer
We’re always looking for ways to improve kitchen organization — especially when it comes to spices, which can easily get cluttered and disorganized. Personally, I love stashing my spices away in a drawer, but my spice drawer never looked this good. Take a look at reader Kavita’s freshly-organized spice drawer — isn’t this inspiring?
Oct 23, 2012
Making Sea Salt in The Hamptons
The folks at Amagansett Sea Salt Company want you to know you’re wrong about salt. Think it’s supposed to be uniform in color, texture, and shape? They beg to differ. They say the best salt is kind of a mess — irregularly shaped, filled with natural moisture, color and, of course, a wide variety of flavors and tastes. Just see if you don’t agree after watching Food Curated’s video profile — looks pretty great to us!
Aug 29, 2012
Recipe: Ethiopian Spiced Clarified Butter (Niter Kibbeh)
There is only one problem with niter kibbeh: I can’t stop eating it, whether I’m melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the “secret ingredient” to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst… try it on popcorn!
Aug 22, 2012
Skip the Searching: 5 African Spice Blends to Make Yourself
It isn’t always easy to find premade versions of common African spice blends like Ras el Hanout at the local supermarket, but the truth is, if you have a well-stocked spice rack, you likely have almost all the components to make these mixtures on your own. With a spice grinder and the recipes below, you can easily bring the flavors of Morocco, Ethiopia, Egypt and Tunisia into your kitchen.
Aug 21, 2012
Ingredient Spotlight: Svaneti Salt
When I’m in a dreaming and scheming mood, I often think about traveling to the Eurasian country of Georgia. This fascination with Georgia started with two of the region’s spice blends: khmeli suneli, which we’ve spotlighted before, and Svanuri marili, a spicy, garlicky, and deeply aromatic seasoning salt.I first discovered Svanuri marili at World Spice Merchants in Seattle and it has become one of my favorite seasoning blends.
Feb 3, 2012
From the Spice Cupboard: Ashanti Pepper
We had never heard of ashanti pepper until we visited The Meadow in Portland but once we brought some home, this West African spice quickly became one of our favorite alternatives to common black pepper. Ashanti or West African pepper comes from the Piper guineense plant, a relative of black and cubeb peppers. Although common in medieval Europe, ashanti pepper fell into obscurity, overshadowed by the more popular black pepper.
Jan 9, 2012
Cardamom Pods: Which Color to Choose?
There’s a new spice shop that just opened in my Oakland neighborhood, and from the moment I walked in I was intrigued. I’d never encountered so many different varieties of one single spice or herb. When it came time to choose cardamom, I was stumped: which color pod was the most fragrant or flavorful? Cardamom pods come in three colors: black, green and white. It turns out that each color has a distinct personality, flavor-wise.
Jan 5, 2012
From the Spice Cupboard: Marash Red Pepper
Marash red pepper flakes might just be the most famous spice you’ve never heard of. It’s been used for years in restaurant kitchens, like that of the famous Chez Panisse, though you don’t often see it on the menu.I only discovered the pepper recently after inhaling an appetizer of tuna carpaccioMarash peppers hail from Turkey, where the spice is used extensively in the cuisine. It can be used fresh, but is more often dried and ground into flakes.
Nov 2, 2011
Soup Tricks: How to Avoid (and Fix) a Salty Soup
An overly salty soup is no one’s idea of a good meal, and this comes from a self-professed salt fiend! Here are two tricks to get the seasoning just right…and what to do when you realize you were maybe still a bit too heavy-handed.Think about salting at the beginning and the end. The first step of almost any soup is to sauté the vegetables to bring out their flavor and get them started cooking.
Oct 24, 2011
Skip the Mince: Try Thinly Slicing Your Garlic
Love garlic? Skip the mince.Mincing is great for infusing an entire dish with garlicky goodness without actually overwhelming the other flavors. But sometimes? Well, we want a hit of the real stuff.That’s when you should think about ignoring what the recipe says and leaving your garlic in big healthy slices. Do you ever do this?When you leave the garlic in slices rather than mincing it down to a pulp, you still get a garlic-infused dish. But you also get the occasional bite of pure garlic.
Aug 10, 2011
Georgian Spice Mix: Khmeli Suneli
From garam masala to za’atar, we thought we knew all there was to know about spice blends … until we stepped into Seattle’s World Spice Merchants and discovered khmeli suneli, which is quickly becoming a favorite ingredient in our spice cupboard.Apparently ubiquitous in Georgia (as in the country, not the state) and the Caucasus region, khmeli suneli is a complex and fragrant mixture of warm, nutty, grassy, and bitter flavors.
Aug 1, 2011
From the Spice Cupboard: Urfa Biber
On a recent visit to Spice StationAlso known as Isot pepper, Urfa biber is a sun-dried pepper from the Urfa region of Turkey. Reddish-black in color with a high moisture content, it almost resembles soil or coffee grounds. The fragrance is deeply sweet and fruity with a little tobacco smokiness. The flavor has been compared to raisins with a hint of chocolate, and the heat is mild yet lasting.
May 23, 2011
Quick Tip: Rub The Salad Bowl with Garlic
We love garlic in our vinaigrettes, but find that the raw stuff often becomes too pungent and overpowering. A chef friend recently suggested we try rubbing the salad bowl with a clove of garlic. The result is magical: a pleasant background note of garlic infused throughout the salad. You have to try this!We think this garlic tip works in two ways.
Jan 10, 2011
Quick Tip: Add Whole Stems of Thyme to Soups
all the herbsoff the stemsThe leaves gradually loosen during cooking and come off on their own, he explained. The leaves are generally so small that it doesn’t matter that you didn’t mince them beforehand. When cooking is done, just pull out the now-stripped stems of thyme along with the bay leaf and anything else you’re not actually serving.We gave this a try in our last batch of Beef and Barley Stew and it worked like a charm.
Dec 6, 2010
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 dip sushi in. What exactly is this root, where can you find it, and how do you prepare it? Read on …Wasabi is a plant in the same family as mustard and horseradish. It grows naturally along stream beds in mountain rivers in Japan, but can be farmed.
Apr 16, 2009
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 that salt will leach the juices out of your meat, and therefore should be left to the last minute. Time and again, however, our experience has proved otherwise. Click through for the science, and for some practical advice about how (and how much) to preseason your meat.
Mar 11, 2009
Neighborhood Market Find: Cilantro Mini-Cubes
We have a love-hate relationship with the small grocery store/bodega closest to our apartment. The produce section is bleakOk, we know these things run a very distant second to fresh cilantro, but we so rarely use an entire bunch that maybe it would be nice to have a shelf-stable version that could be used in increments?In the edge of the photo, you can see that there is an onion (cebolla) version of the same product. We didn’t buy either.
Sep 26, 2008
Cooking with Tea: Smoky Lapsang Souchong
Walking home last night, the neighborhood was thick with the smells of barbecue. Oh, how we love that smoky smell. And we love tasting it in our food even more!Barbecue wood chips, liquid smoke, bits of smoked bacon–whether we’re grilling or not, we have lots of tricks to infuse our favorite dishes with a subtle smokiness.But have you ever considered tea?Lapsang souchong is a tea from the Fukien province in China.
Jun 2, 2008
Bacon Salt: Vegetarian AND Vegan?
Our friend Michael of Herbivoracious (and of that splendid spicy chickpea stew) tells us, to our surprise, that bacon salt is both vegetarian and vegan! To demonstrate, he makes a vegan Farro with Collard Greens and Bacon Salt.More thoughts below…Like Michael we try to avoid artificial seasonings, but if any of you are going vegan for the New Year (permanently or temporarily) and need a way to ease off that meaty diet of the holidays, this might be helpful.
Jan 10, 2008
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Mar 29, 2018
Easy Instant Noodle Cups
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Sep 19, 2017
3 Ways To Spice Up Rice
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7 Easy Ways To Eat (And Drink) Turmeric
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Aug 27, 2016