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  2. This Overlooked Secret Ingredient Can Add Big Flavor In One ...

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    This blend uses a medley of seasonings, including garlic and onion powder, dried basil and dried parsley, dried savory and dried sage, plus cayenne pepper, ground thyme, ground mace, and ground ...

  3. These Easy Potluck Recipes Can All Be Made Using a Crock-Pot

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    This chili might be made with lean ground turkey, but it's also packed with flavor from the fire roasted tomatoes, corn, beans, and warm spices. Top each bowl with diced avocado, cheese, and corn ...

  4. What Is Mace? Meet Nutmeg’s Sibling Spice - AOL

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    Ground mace is easy to add to cornbread, bisques, and more dishes. Whole blades (mace that’s been dried and pressed but not ground) are used similarly to bay leaves, slowly infusing dishes such ...

  5. Steak tartare - Wikipedia

    en.wikipedia.org/wiki/Steak_tartare

    Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a ...

  6. Café de Paris sauce - Wikipedia

    en.wikipedia.org/wiki/Café_de_Paris_sauce

    Café de Paris sauce is a butter-based sauce served with grilled beef. When it is served with the sliced portion of an entrecôte (in American English: a rib eye steak ) or a faux-filet (in English: a sirloin steak [ 1 ] ) the resulting dish is known as " entrecôte Café de Paris".

  7. Montreal steak seasoning - Wikipedia

    en.wikipedia.org/wiki/Montreal_steak_seasoning

    Montreal steak seasoning, also known as Montreal steak spice, [1] is a spice mix used to flavour steak and grilled meats. [2] It is based on the dry-rub mix used in preparing Montreal smoked meat , [ 2 ] which comes from the Romanian pastramă (the ancestor of pastrami ), introduced to Montreal by Romanian Jewish immigrants.

  8. The Absolute Best Way to Cook a Tender, Juicy, Never Ever Dry ...

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  9. Jerk (cooking) - Wikipedia

    en.wikipedia.org/wiki/Jerk_(cooking)

    Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th-century Jamaican Maroons who intermingled with them.

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