Spiced: Unlock the Power of Spices to Transform Your Cooking by America's Test Kitchen Editors

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  • Wedge salad with creamy black pepper dressing

    • averythingcooks on January 19, 2022

      This dressing is lovely over the crisp iceberg lettuce. I did not want the bacon (this time) so I rendered the fat from some pieces of "fatty bacon ends" that I keep in the freezer (and then discarded the solids) in order to sizzle/steep the pepper. I have no comparison to the same recipe made with "uncooked" pepper, but it's a pretty easy step (as the assumption is you are cooking bacon anyways) and as I said, the result is really good. A repeat for sure.

    • hbakke on July 22, 2019

      Love the dressing! Perfect with the tomatoes and bacon.

  • Hungarian beef stew

    • averythingcooks on December 19, 2021

      This was a good version of goulash (just not sure it's the best version I've made) that starts with a smooth paste made with the paprika, roasted red peppers, vinegar & tomato paste, has LOTS of onions and does not have you sear the meat 1st. I maybe had a little more paste than called for as I had to guess a bit re: the number of peppers but it worked. We enjoyed this with egg noodles & sour cream and I would make it again. However, I do have a question - how does a recipe that uses 4 lbs of meat possibly feed only 4-6 people???? I scaled mine back to 1.5 lbs of meat - the 2 of us each had a big bowl AND there is enough for 2 more meals left over.

  • One-pan chicken with couscous, carrots, and harissa

    • averythingcooks on December 15, 2021

      This was a nice 1 pan dinner that was easy to put together. I would like to try their harissa recipe (whose ingredients are listed here with everything else) but with 2 open jars in my fridge right now, I'll try that another time. I used a mix of hot & mild (seems to match our palates best) and I did start the carrots 1st to give them a head start as underdone carrots in a dish like this is a pet peeve of mine. I used boneless skinless thighs which ended up tender & flavourful and I finished each bowl with a scoop of yogurt for some creaminess. I would make this again for sure.

  • Molasses spice cookies

    • averythingcooks on July 29, 2021

      These are lovely cookies! With all of the warm spices that are included, I did hold off a bit on the freshly ground pepper (maybe 5 or 6 turns of my grinder?) and they are still beautifully spiced. One thing - I portioned the vanilla sugar out in small amounts at a time and was glad I did because I ended up using a fraction of the 1/2 cup called for. These are an absolute repeat.

  • Chermoula

    • hbakke on May 22, 2020

      Delicious sauce. Would be good over roasted veg or chicken. I threw the whole cilantro bunch in, instead of just the leaves and added a bit more salt.

  • Grilled eggplant with chermoula

    • hbakke on May 22, 2020

      I liked this, but Ty wasn't a huge fan. The chermoula was delicious and the added fried garlic bits as garnish were perfect. I don't have a microwave, so the oil/garlic/pepper flake mix was cooked on the stove top in the baby pan. This is definitely a garlicky dish.

  • Grilled chicken salad

    • hbakke on May 11, 2020

      Very basic salad, but made for a simple, tasty dinner. I don't know why it was included in this book. It's not "spiced" with anything besides salt and pepper. I added cubed avocado and bell pepper because they needed to be used (good additions).

  • Smashed cucumber salad (Pai huang gua)

    • hbakke on February 19, 2021

      I've made several different smashed cucumber salads and this one is my favorite despite it's simplicity. Although I used regular cucumbers instead of English cucumbers, I think this turned out great. I will make this again.

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  • ISBN 10 194525677X
  • ISBN 13 9781945256776
  • Published May 14 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Harness the power of spices to take your dishes from simple to spectacular with 125 exciting recipes, plus find easy spice blends you can use many ways.

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 possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. 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). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon.

#1: Season smarter with salt and pepper. You'll learn about brining, coating steak with peppercorns of all colors, and making finishers like sriracha salt.

#2: Give meat and vegetables a rub. We'll provide you with spice blends that you can put to use in our recipes (rub juniper and fennel on salmon) or your own.

#3: Bloom and toast. Bring out ground spices' complexity by cooking in oil; unlock dried chiles' fruity or nutty flavors by toasting them.

#4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.

#5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or smoky chili honey to serve with grilled sweet potatoes.

#6: Bake with spices. Go beyond vanilla by rolling shortbread in orange-ginger sugar. Make your own rose water and add it to pound cake.

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