The Spice Kitchen: Everyday Cooking With Organic Spices by Sara Engram and Katie Luber (Andrews McMeel, $29.99)
It was my Southern grandmother who taught me about spices. As she once explained, spices are like subtle colors that are added to a culinary canvas. Without a doubt, spices are truly a gift from the gods.
A new cookbook by Sara Engram and Katie Luber, founders of The Seasoned Palate, Inc., is essential in that it takes much of the mystery out of spices. Through more than 100 recipes, the spice world is literally brought to the family table. The end result is tastier food and all the information and coaching you need to become a better cook.
In addition to the recipes, there is a brief history of spices, from allspice to zest. Best of all, there are creative ways to make everyday food extraordinary. For example, need a little help pepping up a breakfast tostada? Grab the ancho chile peppers. Need to add a special flavor to a Blackberry Vinaigrette, orange zest might just be the perfect choice. The bottom line is that the more you learn about spices, the more creative you can become. With a little imagination, you can soon be on your way to preparing your very own Curry Spice Blend, Chili Powder, or even Thousand Island Spread.
I especially like the helpful sidebars in this collection that cover such topics as dried vs. fresh herbs and what makes a spice organic. There are also fun facts that reveal historical tidbits. Did you know that in ancient Rome, cumin symbolized avarice, or that in 1305 anise seed was taxed to help pay for repairs to London Bridge, or the poblano chile is only cultivated in the Americas?
This fun cookcook is certain to encourage and inspire. Three recipes were tested from The Spice Kitchen: Banana Muffins made with orange zest, coriander, ginger, cloves, and cinnamon; Deviled Eggs that included dill weed and Dijon mustard; and Bittersweet Chocolate Chip cookies with the added zing of ginger. All three were crowd pleasers. I love this cookbook and it is certain to become a favorite.
Bittersweet Chocolate Chip-Ginger Cookies
12 Tbs unsalted butter, at room temperature
1 c firmly packed brown sugar
1 egg
1 tsp vanilla (I used Mexican vanilla)
One fourth c molasses
2 c all-purpose flour
One third c unsweetened cocoa powder
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
One half tsp salt
1 and one half c bittersweet chocolate chips
Confectioners’ sugar, for rolling
DIRECTIONS
Cream the butter and brown sugar in a large mixing bowl until light and fluffy. In a small bowl, whisk together the egg and vanilla. Add the egg mixture and molasses into the butter mixture and beat until combined.
Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt into a medium bowl. Gradually add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips. Cover the dough and chill for 2 hours.
Preheat oven to 350F. Scoop the cookie dough by rounded tablespoons and roll into balls. Roll each ball in confectioners’ sugar until well coated and place onto an ungreased baking sheet. Bake the cookies for 12 to 14 minutes, or until the centers are set. Remove the cookies from the oven and allow them to cool for 2 minutes before removing them from the baking sheet.
Makes about 3 dozen cookies.

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