50-plus pantry spices and supplies that will jazz up everyday recipes
Demand for grocery delivery has gotten so popular thanks to Covid-19 that Amazon had to put new customers on a waitlist. With delivery slots seemingly impossible to snag even for those who’d already signed up, lots of people are relying more on their pantries and freezers for ingredients to make breakfast, lunch and dinner. But cooking three times a day with what you’ve already got doesn’t have to mean boring, flavorless food. According to Talia Koren, founder of the popular meal-prepping company Workweek Lunch, all you need are a few key ingredients and pieces of equipment to zhuzh up your everyday meals. CNN talked to Koren about her favorite ways to keep mealtime interesting. From versatile flavor combinations to toppings that can brighten even the saddest bowl of rice and beans, we’ll walk you through everything you need to keep mealtime exciting even when you can’t leave your house. PHOTO: iStock PHOTO: iStock Experimenting with new dishes is a great way to get out of a cooking rut, and you don’t have to be a pro to whip up something delicious. “You can make cooking with what you’ve got easier by learning what spices and herbs tend to taste good together,” says Koren. “Building meals around these versatile flavor profiles is really easy!” Koren’s go-tos are “Tex-Mex (think chipotle powder, cumin, paprika) and Asian-inspired (think soy sauce or miso paste, rice vinegar, mirin, a sweetener of some kind and sesame oil).” The pantry-friendly flavor profiles we’ve broken down below can’t cover all the nuances of global cuisine, but they’re a good start for experimenting with flavor combos rather than being tied to the same old recipes — and you also probably have a lot of this stuff on hand already: Italian For classic Italian dishes, turn to oregano, basil, red pepper flakes, rosemary, balsamic vinegar and, of course, plenty of olive oil and Parmesan cheese. Mediterranean More oregano, plus thyme, fennel seeds, lemon, olives and bay leaves. If you can snag it, feta cheese is also a must. Indian Basics to keep in your spice cabinet for Indian cuisine include garam masala, curry powder, tamarind, cardamom, coriander and ginger. Canned coconut milk is good to have on hand as well. Thai Some basics to whip up a better-than-delivery Thai food include Kaffir lime leaves, cilantro, ginger, chili peppers, curry paste and fish sauce. PHOTO: iStock PHOTO: iStock As any sundae connoisseur will attest, toppings can make or break a dish. Even the blandest dish can be transformed with a sprinkle of nutritional yeast or some spicy chili crisp. Here are some toppings we love: Bushwick Kitchen Weak Knees Gochujang Sriracha Hot Sauce ($10.99; amazon.com) Bushwick Kitchen Weak Knees Gochujang Sriracha Hot Sauce The classic sauce gets an update here with Korean fermented gochujang chili paste. Drizzle it on everything from eggs to macaroni and cheese for a spicy kick. Lao Gan Ma Spicy Chili Crisp (prices vary by location; instacart.com) Lao Gan Ma Spicy Chili Crisp This “cult condiment” goes on pretty much everything (even ice cream), so it’s not a bad idea to stock up on it. Bragg Premium Nutritional Yeast, 2-Pack ($14.45; amazon.com) Bragg Premium Nutritional Yeast, 2-Pack Beloved by vegans as a dairy-free alternative to Parmesan, nutritional yeast (aka “nooch”) is a nutty, cheesy topping that also happens to be loaded with B vitamins. Shake it onto pasta, eggs, popcorn and anything else that could use some umami. Fresh Gourmet Garlic Pepper Crispy Onions, 6-Pack ($16.60; amazon.com) Fresh Gourmet Garlic Pepper Crispy Onions, 6-Pack Perfect for adding a delicious, savory crunch to salads, sandwiches and casseroles. PHOTO: iStock PHOTO: iStock Herbs can add a big flavor kick to boring meals, but it’s often difficult to use up a bunch before they wilt. Rebuying fresh herbs is expensive and impractical, but you can make herbs you have last longer by freezing them. Koren says, “I’ve absolutely had success with freezing herbs for cooking,” though she adds the warning that “frozen herbs never work if you intend to use them fresh. For example, I keep frozen dill on hand to add to soups, and I’ve used chopped frozen rosemary to season turkey meatballs.” You can also grow your own herbs easily with a few cheap supplies. In fact, you can grow some of your own food or subscribe to a CSA farm share too if you’re feeling adventurous. Garden Republic Indoor Herb Garden Starter Kit ($29.97; amazon.com) Garden Republic Indoor Herb Garden Starter Kit A highly rated kit that comes with everything you need to get started with a windowsill herb garden, including organic cilantro, thyme, parsley and basil seeds. Easy Release Stackable Ice Cube Trays With Lids, 2-Pack ($13.99; amazon.com) Easy Release Stackable Ice Cube Trays with Lids, 2-Pack “The best way to freeze herbs is to chop them up and stick them in ice cube trays, then transfer them to a plastic bag or container once frozen,” Koren says. “They’ll keep for a few months this way!” This dishwasher-safe tray features a lid, which can help prevent any odd freezer smells from getting into your herb cubes. PHOTO: iStock PHOTO: iStock Lots of the condiments and dressings you love can be made at home — often more healthily — with stuff you’ve already got on hand. Koren, for example, often makes sweet chili garlic sauce from pepper flakes, garlic, sugar, cornstarch, water and ketchup, and what she deems “poor man’s pesto” from kale and walnuts. You can also make your own spicy mayo by mixing mayonnaise with some sriracha or, for a smokier Tex-Mex version, a bit of the liquid from a can of chipotle peppers in adobo sauce. “Five really useful ingredients for making a wide variety of dressings and sauces are soy sauce, Dijon mustard, tahini, ketchup and honey,” says Koren. Hummus is far more than a condiment, of course, but it’s another thing that’s easy to make with pantry staples (Koren herself makes it fresh once a week). Canned chickpeas are perfectly fine to use — just rinse and drain. You’ll also need olive oil, lemon juice (fresh if possible, but from concentrate works too), tahini and garlic. Whip it together in a food processor or blender, like the Ninja Express Chop ($19.49; target.com). PHOTO: iStock PHOTO: iStock Pickled onions, cucumbers and peppers are simple to make with pantry ingredients (and a smart way to use up any produce in danger of going bad). You can put them on everything from tacos to omelets for a kick of tangy sweetness, and they last for weeks in the fridge. All you need are one to two parts vinegar (white, rice, red or apple cider can all work) to one part water. Extras like sugar, honey, mustard seed, dill, or whole peppercorns (the contents of the spice rack are the limit!) add even more flavor. Ball Wide Mouth 16-Ounce Mason Jars, 6-Pack ($36.99; amazon.com) Ball Wide Mouth 16-Ounce Mason Jars, 6-Pack Classic Mason jars are perfect for pickling: The lids are snug, the glass won’t absorb odors from food and the jars are dishwasher-safe. They also make great food storage containers for pantry goods, leftovers in the fridge or premade lunch salads for the workweek. Malabar Black Peppercorns Flatpack ($6.49; thespicehouse.com) Malabar Black Peppercorns Flatpack Invest in some high-quality spices for even more flavorful pickles. These from The Spice House are organically sourced from India’s Malabar coast. Yellow Mustard Seed Flatpack ($4.49; thespicehouse.com) Yellow Mustard Seed Flatpack Perfect for adding a subtle kick of heat to your pickling projects. PHOTO: iStock PHOTO: iStock If you’re getting bored with the basics (or can’t seem to find them in stores), why not experiment with some new flavors from around the world? These days, it helps that it’s actually sometimes easier to get deliveries from local international shops than from big supermarket chains. Says Koren, “Having just come back from Japan in February (I came home right before the lockdown) I now keep kombu, cooking sake, bonito flakes and matcha powder on hand too, because I just really miss it. All of those items are super shelf-stable.” To follow her lead, pick up some of these ingredients: Miko Brand 35.2-Ounce Shiro Miso Paste ($10.38; amazon.com) Miko Brand 35.2-Ounce Shiro Miso Paste Make all the miso soup you want, no takeout required. But that’s just the beginning for this mighty pantry staple. It makes delicious salad dressings, marinades and sauces to add a new dimension to otherwise standard fare. Japanese Bonito Flakes ($6.42; amazon.com) Another item Koren recommends, bonito flakes are perfect for making soups and broths or using as a seasoning on salads, veggies and tofu. Kiss Me Organics Matcha Green Tea Powder ($14.99; amazon.com) Kiss Me Organics Matcha Green Tea Powder Matcha powder is perfect for tea, smoothies, baked goods and more. You can also of course use it to make matcha lattes if you want a break from your morning brew. Emerald Cove Silver Grade Pacific Kombu ($5.70; amazon.com) Emerald Cove Silver Grade Pacific Kombu Kombu is a kind of dried seaweed that can add an umami flavor to broths, beans and salads. Ajishima Foods Nori Fume Furikake Rice Seasoning ($4.93; amazon.com) Ajishima Foods Nori Fume Furikake Rice Seasoning This sweet and salty seasoning mix is delicious on rice, and also pretty much anything else you sprinkle it on. PHOTO: iStock PHOTO: iStock You’ll inevitably get tired of food when you’re having the same thing for every meal. One of the best ways to stave off meal fatigue is simply to freeze your leftovers properly so you don’t feel obligated to eat the same thing three or four times in a row. Freezing individual ingredients is also a great way to save money and be sure you have everything you need on hand to jazz up future meals. Koren herself often buys her groceries in bulk and then puts much of them away in the freezer. Here are the food storage staples she recommends. Souper Cubes Extra-Large Silicone Freezing Tray With Lid ($19.95; amazon.com) Souper Cubes Extra-Large Silicone Freezing Tray with Lid Says Koren, “My favorite tool for freezing meal preps is definitely Souper Cubes. This tool allows you to freeze any meal in neat, easy-to-stack cubes.” Once you’re ready to use your food, “run hot water over it for a few seconds and it will easily pop out of the container.” Prep Naturals Glass Meal Prep Containers ($25.99, originally $29.99; amazon.com) Prep Naturals Glass Meal Prep Containers “We are huge fans of glass meal-prep containers,” says Koren. “These are my favorite because they seal well and they’re a perfect size.” Bino Stackable Plastic Organizer Storage Bins, 2-Pack ($13.99, originally $14.99; amazon.com) Bino Stackable Plastic Organizer Storage Bins, 2-Pack Koren says, “I also love these freezer bins to help keep the freezer organized.” Stasher Silicone Food Bag, Sandwich Size ($9.68, originally $11.99; amazon.com) Stasher Silicone Food Bag, Sandwich Size “Stasher bags are my go-to for reusable bags,” says Koren. The ultra popular bags, which we’ve raved about before, are freezer-, microwave-, dishwasher-, oven- and boiling water-safe. Yuc Small Magnetic Dry Erase Board for Fridge ($16.99; amazon.com) Yuc Small Magnetic Dry Erase Board for Fridge Koren also recommends a magnetic whiteboard “to keep track of freezer inventory.” PHOTO: iStock PHOTO: iStock One of the easiest ways to make any meal more exciting is to cover it in cheese. “You can pretty much turn any meal into a pizza or quesadilla,” says Koren, who takes a “transform it” approach when meal preps don’t go according to plan or she’s sick of something. When transforming food, she says, “It’s helpful to think in terms of meal templates, like pasta, tacos, pizza, quesadillas, curry, etc. I’ve had luck turning sad salads into comforting mac ‘n’ cheese meals like this!” Check out our guides to making your own pizza party or taco night for more inspiration. Nordic Ware 3-Piece Pizza Baking Set ($11.39; target.com) Nordic Ware 3-Piece Pizza Baking Set Pick up this popular pizza stone and cutter combo to create a makeshift meal that feels 100% legit. Lodge Cast-Iron Skillet ($14.88, originally $26.68; amazon.com) Or maybe attempt something more innovative. Says Koren, “One hack for pizza I did learn is that you can actually flip over a cast-iron skillet and use that to bake pizzas on!” Cast-iron pans can also be used for macaroni and cheese or frittatas, two famously forgiving ways to mix up random ingredients or to use up leftover meat and veggies, making it a great investment. Finally, Koren says the best way to keep things interesting might be to simply break the rules. “Not everything has to ‘go’ together,” she says, especially in times like these. “Just because you don’t usually find tomatoes in a stir-fry doesn’t mean you can’t add them to yours.” Happy cooking! Note: The prices above reflect the retailers’ listed prices at the time of publication.
Jamaican restaurants One Bite, Rasta Shack Island Spices and Caribbean Flavors open on Long Island
The Caribbean food scene on Long Island is a dynamic one: Develop a crush on one place and it might have closed one or two years later; drive down a familiar road and a new Jamaican or Haitian place may have sprouted there. So it is with three new Jamaican restaurants on Long Island that have opened in recent weeks: Two are resurrections of eateries that were once elsewhere, while the third is a midcareer shift for a couple who long dreamed of their own spot. One Bite Jamaican Restaurant & Bakery "We decided to go for it," said Sonia Jackson-Scott, a former salon owner, of that place, One Bite Jamaican Restaurant & Bakery. Two years ago, when she and husband Boswell Scott (who worked in the trucking and auto industry) first leased the bright storefront on Bay Shore Road in Deer Park, the couple realized they had a major renovation on their hands; the space lacked a kitchen, for instance, and the bathroom was in the wrong place. "We had to start from scratch," she said. Yet creating One Bite and bringing it up to code took longer than either anticipated. This spring, when they were poised to open, coronavirus upended the food industry. "We were so new, and didn't know the community yet, so we had to wait it out," said Scott. In late June, they finally unlocked One Bite's doors. Up front, Sonia Scott oversees a sunswept dining room with a hot bar, a bakery case and three white-tablecloth-covered tables (less than originally planned, though there are more tables outside). In the kitchen, Boswell Scott, a longtime cook, works alongside chef Charlie Henderson, who said he learned to cook growing up in a huge family in Saint Mary Parish, Jamaica. "Cooking has always been my passion," said Henderson, who has worked in restaurants and hotels in New York City. Their days begin in the early morning with tasks such as making rice and peas or marinating chicken for hours in a dozen jerk spices before cooking. Around lunchtime, they carry the food out front — jerk chicken, curried goat, curried and stew chicken, oxtail, rice and peas, plantains and steamed cabbage. There is tangy escovitch fish and rasta pasta on the menu, and unusual for a Jamaican restaurant, the Scotts have set up a salad station so customers can lighten the load of this calorie-rich food with greens. Their son, Ryan Rankine, also helps out with the business. Baked goods such as cupcakes, guava cheesecake, cocoa bread and flaky currant rolls come from a collaborator in Brooklyn, and One Bite gets their meat patties from the city, too. Sign up for the Feed Me newsletter! The inside scoop on restaurants, dining deals, recipes, takeout and more delivered Thursdays. By clicking Sign up, you agree to our privacy policy. More info: 175 Bay Shore Rd., Deer Park. 631-940-9900. Open daily for lunch and dinner, starting around noon. Rasta Shack Island Spices Deer Park was also once home to Tasty Bite Jamaican, but owner Miriam Fogah has moved a new iteration of her business to Huntington, closer to where she lives. In late spring, she opened Rasta Shack Island Spices in the tucked-away spot where Mobay Breeze used to be. Fogah, who's from Saint Catherine Parish, Jamaica and has lived on Long Island for decades, cooks Rasta Shack's food alongside her son, Jermain Campbell. The usual characters — jerk chicken, curried goat, goats head soup, rasta pasta ($4.50 to $12, mostly) — are ordered from a counter inside the tiny restaurant, which has a few tables both inside and outside. Fogah said she hopes to have a liquor license soon. More info: 46D Gerard St., Huntington. 631-923-3544. rastashack.org. Open daily for lunch and dinner. Caribbean Flavors Further east, the new Port Jefferson Station spot Caribbean Flavors is a redux for chef-owner Steven McKail, who once owned Marvie's Caribbean Cuisine in Coram. That restaurant's standout coconut-curry chicken is also on the menu at McKail's new spot, a renovation of a drive-through market that he's painted with bright green trim, is slightly smaller than his old digs but the drive-through window remains. McKail is known for occasionally cooking jerk salmon or lobster tail besides the usual chicken; in addition to the "yard food" of oxtail, curry shrimp and red snapper, beef patties with cocoa bread and carrot cake are also on the roster. More info: 407A Patchogue Rd, Port Jefferson Station. 631-743-9500. caribflav.com. Open daily for lunch and dinner. Corin Hirsch is a Long Island native who covers food, drinks and restaurants for Newsday, which she joined in March 2017.
Five kitchen spices to boost immunity
The Indian way of nutrition offers a combination of power packed foods that not only improve immunity but also ensures ‘Sarvagunn Sampann’ health. Kavita Devgan, nutrition expert, Tata Nutrikorner, suggests one should integrate the following five proven spices to your diet to help build immunity and ward off common infections: Turmeric: Is there anything turmeric cannot do? Seems not. Turmeric is a strong flu-fighter and has anti-inflammatory properties which act as immunity enhancers and can help the body ward off viral infections. So add it to all your ‘tadkas’ and drink ‘haldi ’ (turmeric) milk at night. You could even make haldi-ghee-pepper-jaggery balls and eat one every day. Tip: Just make sure that you use haldi sourced from Salem that has 3 per cent curcumin and natural oils intact. Trend: The West is going gaga over turmeric latte, try it! Kasuri methi (Fenugreek): This lesser-known spice doesn’t just add an amazing flavour to your dishes, but is also a wonderful source of fibre and is known to be effective in decreasing cholesterol and inflammation in the body. It keeps the digestion happy, which is essential for good immunity while keeping your blood sugar in check. Tip: Pick superior kasuri methi sourced from Nagaur that has fewer stems. Trend: Drink fenugreek water on an empty stomach to lose weight. This will help reduce belly fat naturally. Coriander powder: Dhania powder is very good for relieving flatulence and aiding better digestion of food by facilitating better bowel movement. This is probably why it has been used extensively in our cooking since ancient times. Good gut health not only protects against cold and virus but aids in faster recovery from an infection. Tip: Coriander powder from the Kumbhraj region of Madhya Pradesh is very good. Garam masala: This blend of ground whole spices is full of antioxidants which help in boosting digestion and fighting inflammation in the body; thus keeping our immunity optimum. Plus it is full of antioxidants and also fights bloating and flatulence. Tip: Make sure you source garam masala that has all these spices in it: coriander, turmeric, chilli, fennel, black pepper, cumin, salt, ginger powder, mustard, green chilli powder, fenugreek, cinnamon, coriander, cloves, allspice, asafoetida, cardamom and mace. Black pepper: Black pepper is both an antioxidant and an antibacterial agent. It contributes to overall wellness tremendously. It also has vitamin C, which naturally boosts immunity, and works as an excellent antibiotic. Tip: Stop compromising on the quality of spices that you buy, only buy pepper which comes with the backing of a brand you can trust. For a ‘Sampann’ monsoon diet Instead of relying on highly processed lentils that are stripped of nutrients, opt for branded unpolished dals to score more fibre, protein and antioxidants and definitely eat two servings of lentils every day. Do not fall for fads. Instead trust the Indian way of nutrition. Cut down on your sugar intake drastically. It has no nutrients, no protein, no healthy fats, and no enzymes. It is just empty calories that can have a disastrous effect on our immune system — IANS
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