spices   3844

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Moroccan Spiced Sweet Potatoes - Step by Step Phtotos - Budget Bytes
1/2 Tbsp ground cumin ($0.15)
1 tsp ground turmeric ($0.10)
1 tsp cinnamon ($0.10)
1/4 tsp cayenne pepper ($0.03)
1 tsp paprika ($0.10)
1/4 tsp salt ($0.02)
2 Tbsp olive oil ($0.26)
2 lbs. sweet potatoes ($0.98)
1/4 bunch cilantro ($0.22)
food  spices  sweetpotatoes  cilantro 
23 days ago by yarngeek
Slow Cooker 5 Spice Pulled Pork - Budget Bytes
1/4 cup brown sugar ($0.16)
1 Tbsp Five spice blend* ($0.30)
2 cloves garlic, minced ($0.16)
1 Tbsp rice vinegar ($0.11)
3 Tbsp soy sauce ($0.27)
4 lb pork loin ($5.95)
1 Tbsp cornstarch ($0.04)
food  pork  spices  crockpot 
5 weeks ago by yarngeek
Winter Weeknight Pasta Recipe on Food52
Roast sausage pieces, cauliflower, red onion, and fennel seeds together on a sheet pan before tossing it all with pasta, Parm, and parsley
recipe  pasta  charcuterie  pork  vegetable  spices  herbs  dairy  cheese  food-for-many 
6 weeks ago by nyx
Chili Rubbed Pulled Pork - Budget Bytes
2.5-3 lb boneless pork butt ($3.84)
2 Tbsp chili powder* ($0.30)
1 Tbsp smoked paprika ($0.15)
1/4 tsp cayenne pepper ($0.02)
1/2 tsp garlic powder ($0.05)
1/2 tsp onion powder ($0.05)
1 tsp salt ($0.05)
Freshly cracked pepper ($0.05)
food  porkbutt  spices 
7 weeks ago by yarngeek
The World’s Most Expensive Spice Is on the Verge of Disappearing - Eater
Kashmir has long been the source of the best saffron in the world, but climate change and continual military conflict have dramatically reduced yields and endangered the industry.
agriculture  farming  food  india  kashmir  spices  economics  climate  environment 
8 weeks ago by johnmfrench
Large Masala Dabba (24cm)
A large masala dabba to help keep your spices fresh.
shopping  kitchen  storage  spices  tiffin  lunch  boxes  stainless  steel  masala  dabba  containers  accessories 
8 weeks ago by asaltydog
Tony Kim's “Cacio” e Pepe Recipe on Food52
Traditional cacio e pepe relies on practice and patience, and vigorous tossing—a technique well worth mastering, but maybe not tonight—to make a smooth sauce. Dry, grated cheese and starchy pasta water don’t inherently gravitate toward one another—the wrong heat, timing, moisture, or position of Mercury can send the sauce into dry and clumpy misalignment. But, as chef Tony Kim has discovered, a swirl of miso, butter, and chicken stock do no such thing—they love melding together. “The emulsification process pretty much happens on its own,” Kim wrote when he published this recipe in Lucky Peach in 2016. They also happen to make an incredibly delicious, noodle-coating sauce that does a very fine impression of a creamy, cheese-based one. And there’s a good chance they’re all waiting for you in your kitchen now. Adapted from Momofuku Noodle Bar Executive Chef Tony Kim, via Lucky Peach magazine (February, 2016).

|| Ugh, needs three types of pepper (Sichuan, white, and black) all freshly ground. But the miso makes this very interesting.
recipe  noodles  dairy  spices  vegetarian 
9 weeks ago by nyx
Chimayo chile
Article about the best red chile in New Mexico
chimayo  chile  cooking  spices  food  newmexico  tootme 
11 weeks ago by nelson

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