Boulud Sud's Aaron Chambers On How To Make Lamb Kebabs

Middle Eastern–style grilled lamb skewers at home
May 15, 2013 12:01 pm

"I was a vegetarian for 19 years," says Aaron Chambers, Executive Chef at Boulud Sud across from NYC's Lincoln Center. Of course, things have changed now that he heads the kitchen at Daniel Boulud's Mediterranean-influenced restaurant, where spice-marinated flame-grilled Colorado lamb kebabs are not to be missed. We followed him around the kitchen to learn the recipe.

How Do You Grind Whole Spices?

Toss your stale old pre-ground spices forever
Apr 22, 2013 1:31 pm

Spices do not grow pre-ground in jars on their respective trees and whole spices are not simply for mulling wine, although that is definitely one of the best uses of them. They're for grinding in your spice grinder, which is another way of saying "your other coffee grinder you only use for spices." Two of the same appliances taking up precious space in your kitchen? Definitely. Here's why.

Chaat Masala: Not Just For Chaat

Indian snack spice goes on the darndest things
Dec 18, 2012 12:37 pm

Aside from the unique and illogical street foods of my country, chaat masala is kind of a miraculous substance. Translated as "snack spice," that is precisely what it is. The combination of dried pulverized sour mango, ground coriander and cumin, chili powder goes on everything. Details after the jump. 

Happy New Seasoning Day! Sumac Brightens Up Your Lunch

A citrusy seasoning replaces "oppressive" lemon
Nov 9, 2012 12:31 pm

Everyone knows someone whose delicate taste buds can't tolerate high-acid foods like pineapple, kiwi and citrus — specifically lemon and lime. It's not an uncommon occurrance, highly acidic foods are just that. Acid "brightens" up food, sharpens the edges, makes it pop. Food that isn't bright is dull. Thankfully for all you dullards out there, there's sumac, a seasoning from the Middle East whose bright, lemony flavor won't hurt your tongue a bit.

Spice Tripping With London Chef Stevie Parle

Dock Kitchen owner, he's gonna spice you up
Oct 30, 2012 10:01 am

Stevie Parle is a young chef in London, with a lot of ambition, a busy restaurant, two cookbooks with a third on the way and a recent TV show, Spice Trip, in the can for Britain’s Channel 4. We dropped by recently in the middle of London’s Design Week to spice trip at his Dock Kitchen at the Portobello Dock, out near Kensal Rise — a fashionable neighborhood just beyond Notting Hill, with a touch of the pioneer spirit about it.

Racked Up: Store Your Spices Wisely

Limited shelf or counter space? This rack's for you
Oct 8, 2012 3:16 pm

At last a solution for those of us with limited counter space and a drawer or cabinet filled with hard-to-access spices. Check out the Ferris Deluxe spice rack from Kitchen Pro.

Curried Chicken Salad With Greek Yogurt Recipe

The Greek yogurt craze hits spiced-up chicken salad
Sep 18, 2012 4:01 pm
curried chicken salad greek yogurt
Photo: TheHungryDudes on Flickr

This curried chicken salad with Greek yogurt is a great example of classic dishes that can be enhanced in the protein and flavor departments by a dollop or two of the magic ingredient. You won't miss the mayo, we promise. You may, however, develop a new love of chicken salad. 

Bacon Candied Apple Spiced Nuts Recipe

Bacon finds its new place in a mixed nuts recipe
Sep 6, 2012 1:01 pm
spiced nuts recipe
Photo: Gabi Porter

These are addictive! Sweet, salty, spicy, crunchy, chewy. This recipe makes a good-sized bowl for a crowd — once baked, they keep for a few days at room temperature and actually improve after a day or two on the counter.


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