POSTED Thursday, June 21, 2012
From the Test Kitchen: Rub-a-Dub Grub
Spice blends can be a boon to last-minute cooking, transforming a mundane chicken breast or simple vinaigrette. We have plenty of spice blends in our pantry, but our go-to for summer cooking comes to us from Tasting Table’s executive chef. The blend is smoky, earthy, floral and fresh—exactly right for grilled pork chops or beer-can chicken. The key to its vibrancy: toasting the spices in a dry skillet to release their essential oils. Adjust the quantities and spices to suit your summertime longings; for instance, cayenne or ground chipotle chiles for heat or ground cinnamon or ground cloves for sweet. This stuff goes fast, so don’t be afraid to double--or triple--the recipe.