Kosher Salt

NYT Cooking

Jan 23, 2011

Blue Ribbon Cajun Seasoning

Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods. “It was a tie,” Wells recounted Dexter saying, “between sushi and the fried chicken at Brooklyn Bowl.” The chicken was a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon, and this Cajun seasoning central to it. Adapted from “Bromberg Bros. Blue Ribbon Cookbook,” by Bruce Bromberg, Eric Bromberg and Melissa Clark, this recipe is ready in no time, using ingredients straight from a well-stocked spice rack, but it changes whatever it’s sprinkled on.