Herbs, Spices, Nuts & Flavorings Archive
General herbs & spices
- Difference between Creole & Cajun seasoning
- Difference: anise, aniseed, star anise
- Difference: Salted & pickled capers
- Fixing an over-spiced stew
- Freezable casseroles
- Freezing basil
- Homemade chile oil
- Hot-Pepper Cheesecake recipe
- How do you bake fish?
- How to use herbs & spices
- How to use lemon grass
- Safely freezing sage
- Secret ingredient in Greek red sauces
- Spice sheets/dry rub mixtures
- Spicing up Piri-Piri Chicken
- Stocking your pantry/refrigerator
- Substitution: fresh herbs & spices for dried
- Substitution: ground cardamom for crushed
- Tracking down obscure Chinese ingredients
- Walnut pesto
- What are mixed spices?
- What are pot herbs?
- What are saffron threads?
- What is a bouquet garni?
- What is cumin?
- What to cook in Madeira & Brittany
Flavorings
- Can you make ground ginger?
- How to grate fresh ginger
- How to store fresh ginger
- Preserving ginger
- Storing fresh ginger
- What is green ginger
Garlic
Nuts
- Butternut recipes
- Cracking macadamia nut shells
- Evenly chopping nuts
- Homemade almond paste
- How to open black walnuts
- How to remove the skin from almonds
- Spiced almonds recipe
- Stocking your pantry/refrigerator
- Walnut pesto
- Watergate/Pistachio Salad recipe
- What is almond flour?
Salt
Pepper
