Herbs & Spices
481 recipes found
Chorizo Sloppy Joes With Kale and Provolone
Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers. But his sandwich game is strong as well. This one recalls the flavors that he first experienced as a college student in Bristol, R.I., which has supported a sizable Portuguese community since at least the late 19th century. It is a sloppy Joe of sorts, built on a base of crumbled Mexican-style chorizo, which Hyland uses in place of chourico, a Portuguese sausage also spiced with paprika and garlic. He uses chorizo because he can’t regularly find chourico in his neighborhood stores. I can, sometimes. Other times, not, and I can’t find Mexican chorizo either. Then I use Guatemalan chorizo instead. It’s a great sandwich whichever member of the chorizo family you use. Do not stint on the olives, banana peppers or celery seeds. The celery seeds especially, a nod to one of the toppings scattered on a Rhode Island “New York System” hot dog, are a perfect touch.
Clementine Peppercorn Glaze
Haitian Epis (Pepper, Herb and Garlic Marinade)
Epis is a foundational ingredient used to flavor a wide array of Haitian dishes. Gregory Gourdet, a Haitian-American chef, uses it to marinate everything from fish to chicken thighs to beef short ribs. He encourages home cooks to make extra to use as a marinade or to flavor stews, soups, vinaigrettes, sautéed vegetables or even meatloaf. The chunky, spicy purée keeps in the refrigerator for one week, and in the freezer for two months.
Pizzapiazza Deep Dish Spinach Pizza
Antipasto Salad With Marinated Black Walnuts
Asparagus 'Guacamole'
Philippe Bertineau's Chilled Heirloom Tomato Soup
Bell Pepper Salad With Capers and Olives
At summer’s end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.
Pizza With Sweet and Hot Peppers
This pizza is in the light-handed California style, with no tomato sauce. If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta. Omit the sausage for a vegetarian version.
Gnocchi With Hot and Sweet Peppers
When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan and dinner is ready without much attention from you. Consider this recipe just a starting point: Add red wine vinegar for a tangy peperonatalike version, blend for a smooth sauce or top with nuts or cheese for protein. (Walnuts, hazelnuts and pine nuts, or feta, ricotta and Cheddar would all be good.) Or simply use the template for roasting vegetables with flavorings and oil to make any number of produce-heavy sauces for coating noodles, beans, grains or chicken.
Green-Peppercorn Guacamole
Guacamoles come in myriad forms and occasionally draw controversy when they veer from the standard mix of avocados, jalapeños and lime. For an article in The Times in 2015, the San Antonio chef Quealy Watson steered the dish in a vaguely Asian direction, adding pickled green peppercorns to the mix. You can generally find pickled green peppercorns in the pickle section of your supermarket, near the capers. A younger, softer cousin to the black peppercorn, they add a marvelous bite to the dish.
Jim Kelley's Roasted-Garlic-and-Pepper Soup
Tex-Mex Meatballs With Spaghetti
Dressing
German-Style Sweet Mustard
Kreplach
Sichuan Chile Oil
Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It’s especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)
Green Gazpacho
Peppers Stuffed with Farro and Smoked Cheese
This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply “smoked cheese.” I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.
Pork and Mango Salsa Burrito
Gruyère-Stuffed Roasted Red Peppers With Raisins and Olives
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots. It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler. (You could also use a grill.)
Pocketknife Coleslaw
Sautéed Scallops With Crushed Peppercorns
Sweet, meaty sea scallops are best in winter. Buy “dry-packed” fresh scallops — anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black (both true pepper), and rose (not really pepper — they are the fruit of a different plant — but peppery nonetheless, and pretty, too). Crush the peppercorns in a mortar or grind very coarsely in a spice mill.