Spices make everything better

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It’s all in the seasoning

If there’s one thing I’ve learned in the past year that I’ve spent attempting to make myself a better cook, it’s that spices make all the difference. Yes, salt and pepper always, but lots of other spices too. Thyme, rosemary, cumin, turmeric, anything and everything helps make a boring dish better.

My sister sent me a text recently, complaining about a bland plate of rice and beans she had made herself for dinner. When I asked what spices she’d used she said none. Two things you should know here: one, poor cooking skills do in fact, appear to be hereditary in our family and two, I felt like quite the freakin’ pro when I went off on a text rant about how she had to use spices and seasoning in her cooking or else everything was going to taste like wet cardboard.

But you know what, at the end of the day I’m not a pro (or even remotely close to one), so don’t take my word for it. But you could, and should, take my talented and worldly friend Mark’s word for it, because he just wrote a beautiful book called Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauces from Around the World. 

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Mark’s an old friend I met in Italy when I first studied there in college, and since then— oh so many moons ago— he’s been pretty much all over the world, working and adventuring in Africa, South America, hell even Antarctica! The man’s been everywhere and he’s accumulated tons of stories and knowledge about the world’s cuisines and specifically the spices that make each of them unique.

It’s a beautiful book full of information, recipes, pictures and stories that will make you want to hit the road and eat your way around the world. Or if you’re like me and can’t actually leave it all behind, you can start in your own kitchen with this book as guidance.

Leave a comment in the section below and I’ll pick someone at random by the end of the week to receive their very own copy of Mark’s Cooking with Spices! If you weren’t already with me in suffering from culinary wanderlust, this might just get you there.

 

Eating, not cooking, is what I’m good at

Remember that time I made cooking my new year’s resolution for 2017?

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Believe it or not, I made these here beef and cheese empanadas.

Well, I did, and like most other new year’s resolutions meant to somehow improve your life or take it in a new direction, this year’s has been tough.

I’ve stuck with it, making at least one, sometimes two, homemade meals a week, usually with my roommate or the boy as my guinea pig and taste tester, but if I’m being completely honest, I haven’t enjoyed it.

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Not ideal for a hot summer night, but I made it anyway: shrimp and corn tortilla soup.

I love eating but dammit, I just don’t like cooking. It’s been stressful and messy and hot, and one time, even painful. (Special shout out to the chicken breast that sent scalding hot oil flying on to my wrist, leaving me with an ugly brown scar that just narrowly missed my tattoo. Yea, big ol’ F-U to that chicken breast.)

Some people find cooking meditative because it takes your mid off other things and forces you to focus on the task at hand. I rather just meditate.

That being said though, I’ve made some pretty good stuff in the last six months, almost always with the help of Plated and most recently Martha & Marley Spoon. There were some pretty spectacular beef and cheese empanadas, a gooey, cheesey chicken parm, a fantastic pine nut crusted salmon and last night, a delicious shrimp and corn soup with chipotle and tortilla strips that made my unairconditioned kitchen so hot it was about 2 degrees from being a hallucinatory sweat lodge.

Every last bite was enjoyed but the same can’t be said for the process. Yes, I’ll keep at it for the other half of this year, and while I’m sure it’ll get easier and I’ll feel more confident in my kitchen skills, I’m pretty sure the fun for me will always be fully in the eating.