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

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Notes about Recipes in this book

  • Wedge salad with creamy black pepper dressing

    • hbakke on July 22, 2019

      Love the dressing! Perfect with the tomatoes and bacon.

  • 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.

  • 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.

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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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