Recipes

Dal Makhani

by Erica Perez

In India, the word dal is an all-encompassing term that includes not only the dish but also lentils and some beans. Dal is a staple in many Indian homes across the world; it’s easy to make, comforting, and a great source of protein.

Coriander Cumin

Lamb Martabak (Martabak Daging)

by Erica Perez

This martabak is one of Coconut & Sambal author Lara Lee's favorite snacks to eat. With coriander- and cumin-spiced lamb encased in pastry, it’s Indonesia’s answer to a Cornish pasty.

Tamarind concentrate

Tomato Sambal (Sambal Tomat)

by Erica Perez

Coconut & Sambal author Lara Lee thinks of this tomato relish as a beginner’s guide to sambal, as it works beautifully either spicy or mild, depending on your preference.

Amchoor Coriander Cumin Kashmiri Red Pepper Powder

Grilled Spiced Chicken Salad with Amchur

by Erica Perez

This is The Flavor Equation author Nik Sharma's weekday afternoon salad. The salad itself is very simple—a splash of lime juice and a bit of amchur for a dose of acidity—but it’s the chicken that carries the strongest punch of flavor.

Chili Powder Santa Fe Chili Powder

Elote (Grilled Mexican Corn)

by Erica Perez

There's nothing better than grilled corn on the cob in the summertime...except maybe for elote! It turns out that slathering sweet, roasty corn in creamy-spicy-cheesy goodness and a squeeze of lime takes this simple pleasure to the next level.

Coriander Cumin White Peppercorns

Prawn and Chicken Fried Noodles (Mie Goreng Udang)

by Erica Perez

Mie goreng translates as "fried noodles" and there are as many variations as there are islands in Indonesia. Common to each version are the chewy egg noodles that form the base of the dish, coated in a delicious sweet and salty sauce, stirred together with vegetables, meat, tofu or seafood.

Berbere

Millet, Red Lentil, and Potato Cakes

by Erica Perez

Bryant Terry created these Berbere-spiced cakes using millet—a crop that could play an important role tackling hunger in exploited/developing countries in sub-Saharan Africa because of its high nutritional value and ability to grow with very little water.

Asafoetida Garam Masala Turmeric

Masala Khichadi (Rice Porridge)

by Erica Perez

The beauty of Indian cuisine is the diversity. Depending on what state you’re in, you get to experience entirely new flavors and dishes. But if there’s one savory meal we can share as a country, it’s Khichadi, a rice porridge.

Oaktown Sweet Heat BBQ Rub Piloncillo Smoked Spanish Paprika

Stone Fruit BBQ Sauce

by Ray Seraphin

This is a produce and spice-driven variation on a Texas-style barbecue sauce featuring a treasured California summer crop. The zesty-sweet flavor of stone fruit brings dimension to the sauce, adding succulence and richness of flavor.

Hot Cajun Blackening Spice White Peppercorns

Spinach Salad with Blackened Chickpeas

by Erica Perez

Once chickpeas are roasted and tossed in blackened seasoning, they make a great snack or addition to leafy salads such as this one.

Panko-Crusted Cauliflower and Coconut Curry

by Erica Perez

In Vegetable Kingdom, Bryant Terry pairs a silky coconut curry with roasted cauliflower topped with parsley-flecked panko bread crumbs.

Kampot Black Peppercorns

Black Pepper, Dark Chocolate and Sour Cherry Bread

by Erica Perez

Dark chocolate and cherries are obviously delicious together, but the black pepper adds a little smoky heat to mingle with the jammy fruit and bitter chocolate chunks.