Garam masala is best when made with whole spices, but ground spices are fine. This recipe makes enough for a couple of chicken curry recipes; you can double or triple…
The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy…
I often use this as a finishing salt—a flavored salt you can sprinkle on meat or fish after it’s cooked and sliced so you get a bit of seasoning with…
Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes,…
This Japanese seasoned salt adds a nutty nuance to any roasted vegetable. It's especially good paired with roasted asparagus, broccoli, Brussels sprouts, green beans, parsnips, sweet potatoes, and turnips.
This is a good all-purpose rub for chicken, and it goes well with all three sauces.
This glaze gives a beautiful, burnished sheen that makes a stuffed bird even more special. It's also delicious on plain, unstuffed birds.
This extremely versatile flavoring paste is the essence of Thai cooking. The ritual of Thai food preparation invariably begins with pounding these ingredients, sometimes along with other herbs and spices,…
Try this glaze on pork tenderloin destined for the grill.
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