Marcela Valladolid Squash Chile Spice Beef
Famous Foodies Share Their Secret-Ingredient Recipes
You know when you gustation something spectacular, and you tin't figure out why it'south so damn good? We're going to let you lot in on the secret—the secret ingredient! Seven food pros fess up near what they've used to totally transform an otherwise basic dish. Get ahead—steal their secrets!
Star Anise Burgers
Credit: Photography past Tara Donne
"30 years agone, I ate an amazing beefiness dish that had some season I couldn't quite place. It was elusive and licoricey, and it made the food gustation boggling. I asked the chef, and he told me it was star anise. I've since added it to all kinds of beef dishes, and it always gets oohs and aahs." –Dorie Greenspan, food writer and writer of Dorie'due south Cookies
Pineapple & Turmeric Margarita
Credit: Photography by Tara Donne
" I was actually doing a juice cleanse when I came upwards with this. Every morning started with a shot of pineapple-turmeric juice, and I wondered how the turmeric would work in a margarita. So once the cleanse was over, I gave it a endeavor—for work, of course!—and I vicious in love with the subtle, bawdy flavor." –Marcela Valladolid, cohost ofThe Kitchen and author of Casa Marcela
Shrimp Stew with Allspice
Credit: Photography by: Tara Donne (stew); Peter Ardito (allspice inset)
" Almost people don't remember of allspice for savory foods, but in New Orleans, many classic dishes telephone call for a dash or two. It adds a subtle smokiness that pairs perfectly with this briny shrimp stew." –John Besh, chef and co-owner of Restaurant August in New Orleans and author of Besh Big Easy
Back-scratch & Cardamom Fried Craven
Credit: Photography by: Tara Donne (chicken); Peter Ardito (spices inset)
" This all started from social media jealousy. A friend posted fried chicken on Instagram, which made me crave it. To make information technology my own, I used curry powder—since it's a blend of spices, it's a crazy flavor booster—and cardamom, because I add that to basically everything." –Samin Nosrat, chef and author of Salt, Fat, Acid, Heat
Creamy Broccoli Soup with Herbes de Provence
Credit: Photography by Tara Donne
"My mom is a nurse, and our diet was very vegetable-heavy when I was growing upward. She always bought too much broccoli, and a swell way to use it up was to throw information technology into the blender and brand soup. I do the same for my daughter, but to modernize it and give it a lilliputian herbaceousness, I add herbes de Provence." –Padma Lakshmi, host of Elevation Chef and coauthor of The Encyclopedia of Spices & Herbs
Shaved Brussels Sprouts with Warm Cinnamon Dressing
Credit: Photography by Tara Donne
" I grew up in the Middle Due east, where cinnamon is used in both sweet and savory dishes, so it surprises me when people think of it only for dessert. Vietnamese cinnamon is floral, sweet and acidic and lends itself well to vegetable dishes, but you can use whatever yous accept on hand. It mellows the cabbagey scent of Brussels sprouts—slap-up for people who retrieve they don't like them." –Lior Lev Sercarz, chef and owner of La Boîte in New York and author of The Spice Companion
Vegan Chocolate Chip & Ancho Chile Cookies
Credit: Photography by Tara Donne
" There are and then many chocolate chip cookie recipes out in that location—I wanted one that was a little more sophisticated. Dark chocolate and ancho chile get together like peanut butter and jelly!" –Sam Talbot, chef-possessor of Pretty Southern in Brooklyn and author of 100% Existent
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Source: https://www.rachaelraymag.com/recipes/secret-ingredient-recipes
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