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How to Cook with Spices

Wasabi powder, smoked paprika and other newly ubiquitous spices can add instant complexity to these speedy recipes from F&W’s Melissa Rubel.

    By Melissa Rubel Jacobson

Stir-Fried Five-Spice Pork with Lettuce Cups
Melissa seasons chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture of cinnamon, fennel seeds, cloves, star anise and Szechuan peppercorns), which is a fast way to add Asian flavor.

Smoky Tomato Soup with Gruyère Toasts
Mild Spanish smoked paprika—also called pimentón—gives dishes an appealing smokiness.

Eggplant, Chickpea and Tomato Curry
Madras curry powder adds a delicious kick to this Indian-style, late-summer vegetable stew of eggplant, tomatoes and chickpeas in a sublime coconut-ginger broth. Prepare the recipe with vegetable stock for an excellent vegetarian main course.

Asian Chicken Salad with Wasabi Dressing
This delectable poached-chicken salad, packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi: wasabi powder and crunchy wasabi peas.

Chipotle Shrimp Tostadas
To create this Southwestern-inspired dish, Melissa Rubel tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.


Plus:

More Spicy Foods

Fast Asian Recipes

Delicious Southwestern Dishes

Line

Published September 2008

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