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Spice Hunting: How To Spice Up Winter Citrus

For something light and bright in the depth of winter, nothing beats citrus. Except that the parade of bright and tart and sour can get a little tiring after a while, especially when it's the only flavor of its kind on the plate. Spices are my favorite way to round out the harsh flavors of citrus and bring them more in line with this frigid season.

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1 Comment | Posted by Max Falkowitz, January 12, 2012 at 9:00 AM
Tagged: chiles, citrus, ginger, Spice Hunting, spices, winter

Spice Hunting: Make Your Own Holiday Spice Blends

During the holiday season there's a lot of edible DIY going on. Cookies are baked, jams are jarred, fruits are boozed up for rumtopf and fruitcake. Some may be gifts, some excuses to treat ourselves during a festive time of year. If you're looking for an easy, rewarding food project but can't stomach the thought of more sugar cookies, you may want to consider mixing up your own spice blends for the holidays.

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Post a Comment | Posted by Max Falkowitz, December 22, 2011 at 8:30 AM
Tagged: baking, ginger, gingerbread, holiday, spice blends, Spice Hunting, spices

Serious Entertaining: Comfort Me With Ginger

Of all the spices, ginger makes me think of early fall. It's warm and a little spicy. It pairs well with summer's final vegetables, and it elevates desserts that don't have fresh fruit. When there is a chill in the air, I like to drink ginger tea or make a big bowl of this spicy ginger soup.

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2 Comments | Posted by Carrie Vasios, September 22, 2011 at 4:15 PM
Tagged: fall, ginger, Serious Entertaining

Knife Skills: How to Prepare Ginger

Essential in Asian cookery spanning from the Middle East, to South East Asia, and East Asia, ginger is a remarkably diverse tuber that can offer a range of flavors based on how it is cut.

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20 Comments | Posted by J. Kenji López-Alt, August 12, 2010 at 3:45 PM
Tagged: ginger, knife skills

Garlic, Ginger and Scallions: Three Pillars of Chinese Cooking

Barbara Fisher of Tiger & Strawberries has an excellent post this week on fresh garlic, ginger and scallions, the three pillars of Chinese cooking: "It is a rare savory Chinese dish which does not contain at least two and very often three of these pillars of flavor in some form or another. When stir frying, these three intrepid aromatics are usually the very first ingredients to hit the hot wok where they bathe in the sizzling oil, flavoring it intensely, so that the ingredients which follow their lead are kissed by the scent and savor of ginger, garlic and scallion." She does a great job of explaining both why these ingredients are so important and how to cook with...

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Post a Comment | Posted by Lia Bulaong, April 10, 2007 at 8:57 AM
Tagged: Chinese, garlic, ginger, ingredients, scallions