Indian food is my absolute favorite for entertaining people for the first time. When you’re hosting dinner, there’s always some pressure to deliver something that’s simultaneously exotic, fancy, and accessible.
For a long time, I didn’t think paprika had a taste. I use it in my cooking, of course, but when I add paprika, it’s always alongside cumin and other flavorful spices. It took me a long time to figure out how to let the flavor of paprika really shine through.
If you hang out in your family’s kitchen on Thanksgiving, you’re probably familiar with poultry gizzards. These strange organs are part of the stomach of a bird and they’re used to help literally grind up the tough plant matter that the chicken (or turkey) eats.
Meatloaf isn’t the most complicated of recipes. It utilizes a tasty blend of aromatics and spices to augment the taste of whatever meat you make it with. For many cooks, however, meatloaf remains a bit of a mystery.
My parents are fond of telling me that they remember a time before ranch dressing. While ranch was invented in the early 1950s, it wasn’t popularized until the mid-1980’s. Ranch dressing used to be a much more involved affair, requiring you to mix a packet of spices and flavorings with your own mayonnaise and milk. Nowadays, of course, you can get it by the bottle in your local market.