I knew I could help.
We'll start with spices and dried herbs, then in future weeks cover pantry and vegetable staples. I've broken down fresh herbs, spices and dried herbs into groups based on how often you'd likely use them - at least related to the cooking advice and recipes you get from me.
|The Spice Drawer|
But don't forget. the only shortcut to becoming a great home chef is to use fresh herbs. Here's my article about fresh herbs, The Only Shortcut to Becoming a Great Home Cook, if you want to review that advice. But, we do have off seasons, don't always have indoor potted versions, sometimes a plant dies or is devoured by caterpillars (parsley) and we need to rely on dried versions. Spices and seeds - well, they're mostly in dried form anyway, so they're the main subject of this discussion.
- Fresh Herbs You Ought to Grow and Use Regularly
- Dried Versions of Herbs You Should Stock – just in case
- Dried Spices and Herbs You Should Have On Hand At All Times
- Spices and Dried Herbs for Advanced or Specialty Cooking
- Spices You Should Never (or Rarely) Use
- A Couple Other Staples in the Spice Drawer