There are some kitchen processes I do so automatically that I hardly think about them, until I become suddenly conscious that it is a principle I am using, and not a recipe. For years I’ve used a simple method to transform summer herbs and flowers into teas and seasonings for use all year round.
Read MoreSecret Weapon: Ancho Chile, Cocoa + Cinnamon Molé Rub
Taking a cue from the divinely complex Mexican molé sauce, I devised a dry rub using its most essential ingredients: sweet and spicy chile, cumin and oregano. As an experiment inspired by the lump of unsweetened chocolate often added to molés, I added cocoa powder; it provides a chocolatey undercurrent that mellows the chili and pepper…
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