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Techniques; How to; Reference

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CRIMPing pie crust. EGGS. FISH / SEAFOOD. ONIGIRI. MEAT. PASTA + Dough-based. Classic British cheeses. Make a "piping bag" The Transformational Power of the Right Spice. Marcus Nilsson for The New York Times Reims, Blend No. 39, named for the French city famous for its gingerbread and featuring cinnamon, mace, ginger and star anise. Yet there is intelligence behind La Boîte, and it belongs to Lior Lev Sercarz, a man who describes himself as a “spice therapist” and considers spices to be both a vocation and a mission. Vocationally speaking, he has been devastatingly effective. He’s a purveyor to some of the best chefs in New York and beyond. As a home cook of middling talent and curiosity, I hadn’t given spices much thought, contenting myself with the doleful little McCormick jars in my pantry, some of which were probably getting old enough to drive.

The spices he laid out smelled and tasted nothing like the time-forgotten powders in my pantry. Take pepper. When I wondered out loud about how much spices could really matter — weren’t they a mere flourish after the difficult work of cooking was completed? Food Cravings? Here Is What Your Body Really Wants~