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Here’s some sage advice: Every January, toss out all of your old herbs and spices and start the year with fresh ones. After jars are opened, ground spices and dried herbs lose their potency—that’s why those jumbo jars are rarely a bargain. Buy only what you use regularly. If you rarely use mace, e.g., wait…
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Whole nutmeg: Once you try it freshly-grated, you’ll never go back to pre-grated. Just as freshly-ground pepper bears no resemblance to the bland, pre-ground powder, freshly-ground nutmeg is a vibrant spice that perks up sweet and savory dishes alike. We use it to flavor apples and other seasonal fruits (pies, compotes, sautéed sliced fruit),…
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The weekend edition of The Wall Street Journal devoted a lot of space to an article called “A New Taste Sensation,” umami. However, this was news two years ago when Anna Kasabian and David Kasabian wrote their seminal book on the topic, The Fifth Taste: Cooking with Umami. It was the talk of gastronomy circles,…
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