Herbs, Spices, Nuts & Flavorings Archive
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Ochef.com
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
Best woods for grilling
Difference: Dijon & yellow mustard
How do you revive vanilla beans?
Marinating pork/meats
Using nontraditional pestos
What are capers & how do you use them?
What is tahini; is there a substitute?
Ginger
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
Roasting chopped garlic
Roasting garlic
Tips for peeling 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
A salty lobster tail
Fleur de Sel, sea salt
Pepper
Home-grown peppercorns
Using fresh peppercorns
Why use both black & white pepper?