Nothing enhances the flavor of steak better than a rub that contains ground expresso beans, that is paired with the heat from chilis and balanced with some sweetness. This blend can be used on all types of beef.
A Middle Eastern and North African aromatic tart spice blend, which is excell...
A Middle Eastern and North African aromatic tart spice blend, which is excellent for a rub on lamb and chicken, sprinkled over vegetables, added to hummus, or as a dip for pita bread when mixed with olive oil.
Try our recipes for Za’atar with Pita Bread, Za’atar Chicken Pita Pockets, Roasted Smashed Baby Potatoes with Za’atar, Brussel Sprouts With Za’atar and Smoky Citrus Salt, and Frisee and Carrot Ribbon Salad with Za’atar- lemon vinaigrette.
Great for dipping bread into when mixed with a little olive oil or sprinkle o...
Great for dipping bread into when mixed with a little olive oil or sprinkle over roasted vegetables and grilled fish. Also, can be used as a rub on chicken and in a pasta sauce. It has a light Italian flavor with a little kick.
Try our recipes for Bread with Tuscan Dipping Seasoning and Acorn Squash Stuffed With Sausage, Spinach, Seasoned Salt And Tuscan Seasoning.
Brining a turkey before cooking keeps the meat moist. For a medium size turke...
Brining a turkey before cooking keeps the meat moist. For a medium size turkey (12-15 lbs.) about 1 lb. of brine mixture is needed. The proportion is 2 gallons of water to 1lb. of mixture. Put mixture and water in a large pot and bring to a boil. Remove from heat and allow to completely cool before adding turkey. Turkey should sit in brine overnight (12 hours is best) in a refrigerator.
Wash turkey and discard mixture before starting preparations to cook.