I have this spice drawer in my kitchen that I’m in love with. It’s a wide drawer but very shallow with strips of wood running parallel to the door forming rows perfectly sized for the spice jars I can’t resist buying. Everything is organized alphabetically. Pretty much though, thyme, is where the drawer runs out of space. So I have another smaller one that contains the remaining alphabets. And then in another wide drawer I have spices in ziplock bags which I’ve bought in bulk. So yes, I love adding some spices to my cooking.
I think the reason I have so many spices is because when I don’t have a recipe to follow, I often cook by taste. Trying to recreate a powerful memory about the essence of the dish when I ate it last. Often this means I’m throwing in spices to see if it brings the dish any closer to my memory. Often this results in really odd tasting dishes.
This is how I normally cook: Cook by taste and Cook by recipe.
The recipe I’m sharing with you today is a completely new technique for me: Cook by picture.
While traveling over the Memorial Day vacation, I Read More