Monday, May 20
Five-Spice Pistachios
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds subtle flavor to these pistachios. Look for it in the spice section at the market or with other Asian ingredients. Omit the added salt if you use salted pistachios.
Click here for the recipe.
Spiced Turkey with Avocado-Grapefruit Relish
This fresh-tasting citrus relish will perk up even the most jaded appetite, and it goes well with chicken, fish or pork. Serve it with a simple salad of Boston lettuce, scallions and cilantro and Herbed Whole-Wheat Couscous.
Click here for the recipe.
Spiced Corn & Rice Pilaf
This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry.
Click here for the recipe.
Indian-Spiced Kale & Chickpeas
Chickpeas make this exotic dish a terrific player in any vegetarian menu.
Click here for the recipe.
Five-Spice Turkey & Lettuce Wraps
Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.
Click here for the recipe.
Spiced Chickpea Crepes with Soybean Paneer
Recipe courtesy of Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, 2012. Published by Ten Speed Press, a division of Random House, Inc.
Click here for the recipe.
Honey Spice Beer Cake
Seven thousand years ago, people in the region of what is present-day Iran brewed yeast into the first alcoholic drinks, inventing what we now know as beer. The ancient Egyptians also drank beer, and although they used yeast to make the first cakes sweetened with honey, they didn’t think to combine beer and cake to make one of humanity’s greatest inventions: beer cake.
Click here for the recipe.
Chili Crab
We came up with this sweet, sour, and spicy version of the crab in chili sauce you see all over Asia just before opening fatty Crab. And I'm happy to report our customers dug it, boldly grappling with the crab to get at the meat and sagely sopping up the sauce with toasted white bread. To reward this courage and wisdom, we switched from blue crabs to Dungeness crabs.
Click here for the recipe.
Part of HuffPost Food Group
8/31/12
When it comes to experimenting in the kitchen, many people are often intimidated by the thought of adding spices to their meals. Whether it is because they are unsure of how much spice to include or what combinations will work the best, many spices on the spice rack go untouched. It's time to change that and add some flavor to your dishes!
From spiced turkey to our five spice pistachios, Kitchen Daily has put together this list of our best spiced up recipes. You'll be amazed at what adding a little flavor can do for you and your family's next meal.
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