You’re (Probably) Not Salting Your Food Enough

Want your food to taste delicious? Season it.

Salt, and how you use it during cooking, greatly affects the taste of your food. Pepper and other spices also come into play, but salt is really the power player. [Read more…]

The Only Eight Spices You Need

Maybe you’re just starting to cook. Or maybe you’ve been cooking too long. Either way, if your spice collection needs help, it needs the Epi Essential Eight.

Peek into my spice drawers and you’ll find over 75 spices, everything from Aleppo pepper to za’atar, all of it labeled with the date they were opened.

They’re definitely the drawers of a spice addict.

But here’s a confession: A lot of those spices are good for just one dish. Some are good for only two or three. And the reality is that nine times out of ten, I reach for the same few spices and use them over and over.

Those are the spices I curated into the Epi Essential Eight, a collection of spices that make up a complete, streamlined spice rack, good for beginners and recovering addicts alike.

1. Diamond Crystal Kosher Salt

You know you need salt (and you’re seasoning every step of the way, right?) but what kind of salt do you need? If I had to pick just one out of the three kinds of salt we keep in Epi’s test kitchen, it’d be Diamond Crystal kosher. It’s cheap, has a clean salinity, has a nice texture between your fingers, and provides good crunch for finishing dishes.

2. Whole Black Tellicherry Peppercorns

Black pepper is another no-brainer, but not just any pepper will do. Don’t go for the pre-ground stuff—it goes stale quickly and gives you all of the sneeze-inducing burn with none of the complex fruity aromas you get from freshly ground peppercorns like Tellicherrys. Make sure you have a good-quality, adjustable grinder that can yield coarsely-cracked peppercorns for steak au poivre as well as finely ground pepper for soups and sauces.

3. Cayenne Pepper

Cayenne is made from dried and ground red chile peppers. It adds a fiery heat to dishes with a touch of sweetness and plays well with almost any cuisine.

4. Cinnamon

Cinnamon is my pick for most versatile sweet spice. But while it’s best known for the spicy warmth it brings to desserts, it also plays well in savory dishes.

5. Crushed Red Pepper Flakes

Crush red pepper is another way to add punch to dinner. This heat is less concentrated than cayenne pepper, though, and is rounded out by raisiny notes. Try it on pastas or sautéed greens.

6. Smoked Paprika

A smoky sweetness + a gorgeous red hue = a spice that’s perfect for hearty stews and roasted chicken.

7. Cumin

Known for its nutty earthiness, cumin is a cornerstone spice in countless cuisines: Southwestern, Mexican, Indian, and Middle Eastern, just to name a few.

8. Dried Oregano

Yes, technically this is a dried herb, not a spice. But I put it in the Essential Eight because it infuses dishes with a bold, lemony flavor you can’t get anywhere else.

Already stocked with the Essential Eight? Great—now you can start mixing. Cayenne plus cumin is a great start for many Southwestern or Mexican dishes. Throw in some cinnamon and you’re on your way to an Indian curry. Combine red pepper flakes and dried oregano to season an Italian dish, or smoked paprika and cayenne for richly-spiced roasted vegetables (especially potatoes). Or get really crazy and combine all eight for a powerful rub or—if you whisk in a little oil and vinegar—a marinade.

The Only Eight Spices You Need

Read more here:

Spicy Whole-Roasted Cauliflower Will Rock Your Dinner Table

We’re big fans of cauliflower and the many ways it can make our favorite dishes healthier. We also love plain old roasted cauliflower, but we’ve never seen it done like this before. Have you ever tried roasting an entire head of cauliflower before? The presentation demonstrated by PureWow looks stunning and since it’s slathered in a yogurt mainade, it’s also sure to be delicious. [Read more…]

Scientists Discover New Strawberry Species

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Yacht Gourmet Croatia goes Tex-mex!

“Tex-Mex”  is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. The cuisine has spread from border states such as Texas and those in the Southwestern United States to the rest of the country. Tex-Mex is most popular in the state of Texas. [Read more…]

NoMU recipe: Wild Rice Salad

Cook your rice according to instructions on the box, taking care not to overcook it. Once cooked, rinse under cold water and allow to cool. Thinly slice your dried figs and roughly chop your parsley. [Read more…]

Le Guérandais Guérande Salt: Nutritional contribution

More than simple sodium chloride, Le Guérandais Guérande Salt contains all the natural riches of the sea. From ocean to “œillet”, the sea water becomes more highly concentrated with salt through the action of the sun and wind, until the salt crystals are obtained naturally. [Read more…]

Peppadew & NoMU recipes

Chicken Swizzle Sticks with Ginger and Peppadew® Sweet and Sour Goldew Peppers / Piquanté Peppers and NoMU Pistachio & Sumac Dipper with Ricotta & Figs on Bruschetta. Enjoy!!! [Read more…]

NoMU – eat. drink. live.

Tracy was a vegetarian when she started the business and because of this, Paul suggested that, as a name for her original plan (which was to start a very unique delicatessen here in Cape Town), she ought to have a title that could communicate some of her personality and her quirks as a foodie. [Read more…]