Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibilities hidden in your own pantry with new techniques for using spices to amp up the flavors in your cooking and foolproof recipes that put these simple techniques to work.
Make a different roast chicken every week by applying a different rub. Sprinkle a finishing salt of sea salt and herbs on seared white fish fillets to make them special. Learn the best spices to use in curries—and when to add them for fragrant (not dusty) results. Add flavor—and texture—with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). And flavor desserts with saffron or cardamom rather than just cinnamon.
An introductory chapter provides spice listings from A (Aleppo pepper) to Z (za’atar) with basic information, uses, and product recommendations. We map the spices so you know how to combine them in regional cuisine, and we offer storage and grinding advice.
Featured recipes include:
Thick-Cut Pork Chops with Smoked Salt
Pink Peppercorn–Crusted Beef Tenderloin with Cilantro-Lime Hollandaise Sauce
Vadouvan Vegetable Curry with Sweet Potatoes and Green Beans
Ras el Hanout Roast Chicken with Carrots
Smoky Shishito Peppers with Espelette and Lime
Soba Noodles with Pork, Scallions, and Shichimi Togarashi
Crab Cakes with Cajun-Spiced Dip
Grilled Shrimp Skewers with Sichuan Chili Oil and Napa Cabbage Slaw
Rose Water–Glazed Doughnuts
Ginger-Turmeric Frozen Yogurt