Fire and spice: turn up the heat on grilled food with savory salts and rubs
Article Abstract:
Condiments made of seasoned salts and herb mashes can be used as a savory rub to add flavor to grilled foods such as chicken or fish. Recipes for cilantro soy paste, spice salt, Zvia's Afghan spice rub and other condiments are provided.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1993
User Contributions:
Comment about this article or add new information about this topic:
Spice island
Article Abstract:
A description of the spicy nature of Haitian food is presented. Recipes for spicy pork shoulder, crab beef and okra stew, rice and beans, pickled chilies and fried green plantains are included.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
User Contributions:
Comment about this article or add new information about this topic:
Sugar 'n' spice: everything iced
Article Abstract:
Iced tea has become popular throughout the US, and iced versions of herb, spice and fruit teas are being introduced. Ten recipes are presented, including lemon-ginger tea and spiced iced tea.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1993
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: The cryptic workings of the boy brain. What was wrong with Sheryl's nose? You are all a bunch of cheaters
- Abstracts: Latin: The hot new Midwest flavor. Noodle bowls. The new brunch
- Abstracts: Help! He wants me to be the little wife. My boyfriend brings me down. My sexy ex-lover still turns me on
- Abstracts: Last stand of the mountain gorilla. Fiery ghost of the deep. Quest for Alexander's lost tribe
- Abstracts: The life and death of Paula Fox: an unexpected literary resurrection. Uniform of the day; a designer's guided tour through the latest dictates for workplace attire