I like to pair dishes, like a Margherita pizza, with bold, unconventional flavors, like coriander and nigella seeds.
The sweet and spice of the mole in this grilled cheese sandwich plays off the richness of the chorizo and black beans, and the spicy marinated onions bring all of the flavors together.
Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce. You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening.
This simple, flavorful spice rub is one of my favorites, and will transform your roast turkey as it cooks sitting atop a bed of fresh rosemary sprigs. The best part is that you can make the rub ahead, then freeze it or store it for when you need it. When I led a food and […]
Mexicans know how to treat fresh corn — make it dance with beautiful spices. In this recipe, you cut the uncooked corn from the cob and mix it in a skillet with olive oil, chili, and other spices. The flavor is fantastico. (While we’ve eaten spiced corn on the cob at many street carts, we […]