Recipes Cumin-Adobo Oil 5.0 (6,022) Add your rating & review By Tina Ujlaki Tina Ujlaki Title: Executive Food Editor At Food & Wine since: 1985 Born and Raised: New York City background: My mother's family made Pick salami, the Hungarian classic; my father was a restaurant-obsessed gourmand. My first kitchen job was making drinks and desserts at the legendary Caffè Lena in Saratoga Springs, NY, followed by an awesome two years as a stagiaire (/sites/default/files/ntern or apprentice) at Ecole de Cuisine La Varenne in Paris. When I got back, I worked on The Good Cook book series at Time-Life for two years before coming to Food & Wine. What I Do at Food & Wine: I'm responsible for making sure all the food we feature is delicious, interesting and doable. That requires a lot of eating, drinking, tasting, scouting and recipe-smithing. Biggest Thrill: Getting to work with so many incredibly inspiring people throughout the food universe and tasting new things every day. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Ingredients ½ cup olive oil 1 ½ teaspoons ground cumin 1 ½ teaspoons fresh oregano (minced) 1 garlic clove (minced) 2 teaspoons adobo sauce (from a can of chipotles) Salt Directions Combine the olive oil with the ground cumin, oregano, garlic clove and adobo sauce. Season the oil with salt. Rate it Print