Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.
You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.
Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.
Herbed chickpeas are the perfect, flavorful topper to any healthy dish. Pair them with yogurt, noodle soup, toast, or salad for a heartier meal. Even on their own they'll take you to garbanzo heaven.
Join Priya Krishna in the Bon Appétit Test Kitchen as she makes garlic ginger chicken.
Check out the recipe here: https://weigt-finish.today/recipe/garlic-ginger-chicken-with-cilantro-and-mint
Read the story about Priya's secret ingredient, amchur: https://bonappetit.com/story/amchur-powder-chicken-recipe
“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor
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Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
