June 13, 2001 |
A samosa is a fried dumpling filled with meat or veggies (or both) that in India is traditionally sold by street vendors. At Mirchi, a Mexican and Indian restaurant at 236 South St., tradition mixes with nontradition as owner Satish "Sherman" Sharma incorporates the potato samosa into his specially designed sandwich. Served on freshly baked Indian bread known as Tandoori naan, this sandwich is stuffed with veggies, potatoes, spices and herbs such as cumin, cilantro and fenugreek leaves.
April 8, 2010 |
Cumin, cayenne, and coconut milk are among the diverse flavors of Brazil, where immigrants from Japan, Africa, and Europe brought their cultures and cuisines. They are featured in this sauteed chicken dish served over quinoa, an ancient grain indigenous to the Andes Mountains. Green beans can be substituted for okra. Add them to the chicken after it has simmered 10 minutes. Brazilian-Style Chicken Over Quinoa Makes 2 servings 1. Mix cumin and cayenne and rub over chicken.
May 24, 1992 |
Spice companies make things easy on the cook by marketing a variety of ethnic spice blends. A seasoning mix may contain up to a dozen spices; typically, two or three dominate, with the rest providing flavor nuances. According to Stephen Wirtz, technical services manager for Specialty Brands Inc., maker of Spice Islands products, the exact formula is treasured like an old family recipe - and protected like a corporate secret. Generally, Italian blends rely on basil, oregano, fennel, garlic, thyme, rosemary and sage.
August 7, 1994 |
Too often less fat means less flavor. This is not just because oils and fats are themselves flavorful, but because most flavors - including those of herbs and spices - need the presence of fat in order to be perceived. So whenever we think of reducing fat in a recipe, we must also think of how to preserve and boost the flavors that remain. That's when a good rub can help. What are rubs? Rubs are powders ground from flavorful ingredients such as individual spices and herbs or blends of seasonings.
May 2, 2013
Makes 6 to 8 servings 3 onions, chopped 2 tablespoons olive oil 1 pound ground turkey 2 cloves garlic, minced 3 red or orange bell peppers, cored, seeded, and diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1 15.5 ounce can kidney beans 2 tablespoons dried basil Fresh ground black pepper For serving: grated cheddar, sour cream (or Greek yogurt)
April 11, 2013
Makes a generous 11/4 cups 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 cup raw unsalted cashews 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sweet smoked paprika (pimento dulce) 1/2 jalapeno pepper, seeded and coarsely chopped 3 tablespoons fresh lime juice 1/3 cup water 1 teaspoon coarse sea salt 1. Heat 2 tablespoons of the oil in a small skillet over medium-high heat until the oil shimmers.
December 27, 1989 |
Microwave cooking is changing the way Americans eat. And of all its many advantages, none may be so important over the long term as its potential contribution to dieters. The microwave oven is perhaps the single easiest answer to low-fat cooking. That point is emphasized in the Microwave Gourmet Healthstyle Cookbook (William Morrow and Co., $22.95), the latest offering from Barbara Kafka, who also wrote Microwave Gourmet a couple of years back. Admitting to a lifelong battle with the bulges familiar to us all, Kafka notes suprise that in recent years she has found herself losing weight more easily and being better able to keep it off. The reason for this relief was easy to trace to her increased use of the microwave oven.
May 26, 1999 |
Wayne resident Sandy Greene got a surprise early last week when she tuned in to her usual a.m. round of televised news and chatter. Her entry in Good Morning America's recipe contest was announced among five entree finalists in what had been promoted as a sort of calorie-cutting cook-off. By week's end her creation - Oven-Fried Chicken With Andouille Sausage - was named number one by noted chef-judges Emeril Lagasse and Wolfgang Puck. "I watch some cooking shows and I collect cookbooks, but I've never entered a recipe contest before," Greene responded during a phone interview Friday, shortly after learning of her win and scheduled TV debut.
January 24, 1996 |
While 1,300 Steeler fans are wolfing down Woodson Burgers on Super Bowl Sunday at Rod Woodson's restaurant, some 500 Cowboy fans will be chowing down on chicken-fried steak at Bill Bates' Cowboy Grill in north Dallas. Bates, a safety in his 13th year with the Cowboys, opened the restaurant last year. Decorated with Cowboys paraphernalia, it's fan-oriented and family-oriented - not surprisingly, since Bates is the father of four children, including 6-year-old triplets. Manager David Cooper said the Cowboy Grill isn't selling advance tickets for game day - "It's first come, first served" - and that a DJ, giveaways and "linebackers" (jalapeno peppers stuffed with cheese and chicken)
February 27, 1994 |
Americans are not adventurous seasoners, usually opting for simple salt and pepper, punctuated by an occasional parsley sprig or a blush of paprika. Then there's that big bowl of chili. Fumes of cumin mingle with oregano, cayenne catches the throat, and the slow glow of jalapeno can be felt on the lips. Chili is at once exotic and homey, challenging and comforting. It is a bowl of contradictions, and maybe that's why we can't agree on exactly what it is. We all know that chili is a stew, but what makes up the mix is a matter for perpetual debate.