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Mix up a world of spices to rev up your recipes


Adobe Stock
To some extent, we all understand that adding spices to food can be transformative. Take, for example, a fresh-cut cucumber or a hardboiled egg. Eating either of these can be enjoyable, but sprinkling a bit of salt on them elevates the flavors. Nothing fancy, right? And while all of us have experienced the magic of salt on and in the food we eat, few of us have explored the multitude of spices that, when combined, can transform ordinary vegetables, fish, chicken or meats into something quite extraordinary. 
Ingredients:
I love experimenting with spices. I might, for example, add fennel seeds, oregano, basil and crushed red pepper flakes to a red pasta sauce. Other times, I will just sauté lots of onions and garlic and add a handful of fresh herbs to the sauce while its cooking.   ....

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Chef Michael Solomonov Brings Israel Home - My Jewish Learning

Chef Michael Solomonov Brings Israel Home - My Jewish Learning
myjewishlearning.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from myjewishlearning.com Daily Mail and Mail on Sunday newspapers.

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Ten Cookbooks That Inspire Vermont Chefs and Food Experts


Meredith Miotke
Chefs rarely follow recipes, but many of them find plenty to savor in cookbooks, nonetheless. They read for inspiration, education, context and community. They earmark pages that reveal fresh approaches to technique. They scribble down notes of promising flavor combinations.
We asked three chefs, one cookbook author and one plant nursery owner to share the cookbooks or other food books they pore over.
Cara Chigazola Tobin
click to enlarge
Cara Chigazola Tobin
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein (HarperCollins 1993/updated edition, University of California Press, 2013)
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt ....

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