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Spice Hunting: New Things to Do With Rosemary
Perhaps more than any other, rosemary is considered the cold weather herb, going with just about everything we eat come fall and winter. When you think about it, rosemary is impressive stuff. It lasts a crazy long time in the fridge (far more than any other herb) and it's the only culinary herb in the Western canon that we infuse into food more than actually eat.Spice Hunting: Curry Leaves
By now I think it's reasonably common knowledge that curry powder is a British invention, not an Indian one. Indian cooking is no more summed up by that blend of turmeric, cumin, and black pepper than American cuisine is by ketchup and cheddar cheese. But there is a spice called curry—even by Indians!—whose singular aroma and flavor herald Indian cooking more than almost anything else. I'm talking about curry leaves, the nigh-magical herb essential to much of South Indian cooking.Spice Hunting: Black Mint
There's loads of mint varieties out there. We're familiar with some of them: peppermint, spearmint, apple mint. Others are more obscure, oddities like horse mint, corn mint, marsh mint. This is one of my favorites. Meet the curiously strong black mint. It's the mint you never knew you needed.How to Use Up Leftover Herbs
Last week I shared some tips on how to keep your herbs fresh for longer. It's all well and good to keep them around, but hardly worth it if they languish in your fridge for a couple of weeks. Here are my favorite tricks for using up those last couple inches of chives and that final sprig of basil that just won't go away.How to Make Your Herbs Last Longer
There's nothing fun about coming home with arms full of groceries, ready to cook your magnificent, herb-laden feast, only to find that your parsley and dill from three days ago have melted into a yellow-brown puddle of slime. It's happened to me, more times than I want to count, and you've likely been there too (right?). So here's how to kick out the creature from the black lagoon out so you can enjoy all that green, leafy goodness.Spice Hunting: Dill Weed
If I had to pick an herb for versatility, ease of use, and intensive flavor, dill would win hands-down. (Sure, you could say parsley, but how many ingredients does parsley actually go with rather than just gussy up?) And as spring has hit in earnest, I've been revisiting the herb these past few weeks to give it all the love I can.Spice Hunting: Pandan
Pandan's fragrance is distinct but hard to identify. It's sweet and bright, like an herby bubble gum, or licorice without the bite. Though used mostly in sweets, it's also found in some savory dishes, wrapping meats before grilling or steaming.Spice Hunting: Fenugreek (Methi)
One of the most frequent questions I get is why home-cooked ethnic food doesn't taste like its restaurant counterparts. Aside from differences in equipment, techniques, and levels of salt and fat, the answer can often down to ingredients, many of which act as covert markers of what we think of when we think of that cuisine. For Indian cooking, fenugreek is one of those ingredients.Spice Hunting: Hyssop
Hyssop leaves and flowers taste a lot like mint, but with more floral character and a pleasant bitterness. Like lavender, hyssop evokes spring meadows and may turn off cooks by its aromatic resemblance to freshly laundered towels. But it's an herb with a lot to offer: a grown-up mint with intense, complex flavor, and it dries excellently.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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