Cooking
A Curio Curated Thanksgiving Menu
The menu planning and prep for Thanksgiving can be overwhelming, especially when you are in charge of the turkey. Luckily, we have a brining kit that will help you tackle the task of turkey prep and a few other spices (with recipes!) to ensure your Thanksgiving is a spice-filled success!...
What is Allspice?
By Gillian Ehrman The sweet, pungent smell of plants on this hot and humid day in Cambridge takes me back to a hot September afternoon in Deep East Texas, walking around my university's gardens. I remember Carolina Allspice from a past plant walk; I close my eyes, breathe in, and...
Spiced Kettle Corn, Four Ways
By Andrew Janjigian I’ve been making the Sichuan version of this popcorn mix for years now, ever since I developed it with my friend, the Vietnamese and Asian cuisine maven Andrea Nguyen. I give bags of it to friends for holiday or birthday gifts, or bring it to parties, where...
The Sweet Life of Sour Spices
words and pictures by John Kilfoyle Sourness is something we often try to avoid. The sourness of spoiled milk, rancid butter, and flattened beer are all indications that these things have been out for too long, left to ferment and turn acrid. Sourness is one of the 5 fundamental flavors–along...
Pepper Your Drinks, People!
Looking for new ways to use spices this summer? A great place to start is with your drinks. The classics are classic for a reason, but you can always zest up the average lemonade and gin-and-tonic to break the heat on a hot summer day. You could add different base...
A Golden Braid for Easter
by Andrew Janjigian Choreg—or choereg, cheoreg, or chorek, depending upon who is doing the spelling—is essentially an Armenian brioche—a butter, milk, and egg-enriched sweet bread— but with a few twists. First, it is usually formed into a three-stranded braid, not unlike many challah, or formed into individual rolls. Secondly, it...
There’s A Hummus Among Us!
If Middle Eastern cuisine were a theater, lamb kabob might play the dashing lead. Fatoush, a tangy salad tinged with sumac, and pilaf, a buttery rice with pine nuts, its trusty sidekicks. But off to the side, waiting patiently for its close-up, would be hummus, a velvety spread made of...
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