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Most citrus is in season in the winter, and I always like to dry thin slices to use for spice blends, teas, and cooking in the off-season. Whole sl...
This blend is inspired by flavors and spices of Northern India, particularly garam masala. Cinnamon buds and rose petals add brightness and floral ...
This blend is inspired by flavors of Southern India, particularly sambar. The curry leaves are fantastic as a grounding earthy note, and the sumac...
Braise white beans with cured chorizo and this blend and serve it with poached eggs and grilled bread. It also adds a sweet, hot element to carrot...
Here's my take on Japanese seven spice. Shichimi togarashi topped every bowl of ramen, brightened up my mother's kinpira gobo, and made its way int...
Enliven rice or wheat berries by cooking them in chicken or vegetable stock seasoned with this blend, or sprinkle it on celery root before roasting.
This blend is great for dry marinating a whole rack of lamb before roasting it; serve it with yogurt sauce made with a pinch of the blend. It also ...
Make a sardine or tuna escabeche with this blend, red pearl onions, and preserved lemons. It also adds an astringent element to halved radicchio he...
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