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Scooped: Spicy Pineapple and Tequila Sorbet

Sweets Max Falkowitz 1 comment

Growing up, my only exposure to pineapple was the sour, fibrous, cardboardy stuff you find at continental breakfasts in crummy hotels everywhere. I blame it on being a child of the North. Never did I enjoy the classics that the rest of country was so rightly making—pineapple upside down cake, pineapple and marshmallow fruit salad, or pineapple margaritas. More

Spicy Pineapple and Tequila Sorbet

Serious Eats Max Falkowitz 3 comments

You can leave the tequila out from this recipe for a fantastic, alcohol-free sorbet, but I appreciate the subtle vegetal complexity good tequila brings. More

Spice Hunting: On Blending Chiles and Herbs, and the Spice of the Janissaries

Max Falkowitz 5 comments

Blending herbs with dried chiles restores some of their greener flavors while complimenting their newfound sweetness.The resulting flavor is so many things at once: sweet, herbal, spicy, and almost meaty. It makes for the unique kind of satisfaction that comes from a dish that tastes complete. More

Sunday Supper: Aleppo-Rubbed Pork Ribs

Serious Eats Sydney Oland 5 comments

Many rubs have long ingredient lists that combine many different flavors. But using a minimal approach can allow you to get to know a particular spice a bit better, and also allows the flavor of the meat to come to the forefront. Although this rub uses Aleppo pepper (a dried Turkish spice), ground Ancho can often be easier to find, and the two have very similar taste profiles. If substituting Ancho for Aleppo, you may want to add more salt to your rub (Aleppo peppers are often salted during their drying process). More

A to Z Chicken Cutlets

Serious Eats Barbara Hanson Post a comment

by Barbara Hanson... More

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