A quick stint in a dry skillet over medium heat wakes dry spices up and releases their oils, which means your paprika will taste a lot more paprika-y.
Use whole spices, watch the pan like a hawk, and stir constantly until the spices are fragrant, then transfer to a plate to cool before using.
Using Nuts? These nuts are too crunchy,” said nobody ever.
Soggy Grains? It's the first step to building roasty, warm flavor. (Using quinoa? Toast it before you rinse it.)
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