A flavorful make-ahead marinade transforms plain old chicken breast. Forever.
For those of us who have ever stared blankly at the spice drawer, wondering how to make that plain chicken or piece of fish a little more interesting (and ultimately giving up), Chef Floyd Cardoz has come to the rescue. Consider his new cookbook Flavorwalla your guide to spices and herbs 101. Here's an example of his palette prowess with a spices cheat sheet:
Red meat | Coriander and black cardamom |
Poultry | Cumin and coriander |
Pork | Cloves, cinnamon and mustard seeds |
Fish | Coriander and fennel |
Vegetables | Cumin and mustard seeds |
Focusing on adding flavor this way also carries specific health benefits; coriander, dill, oregano, parsley and rosemary are just some of the herbs and spices that have significant polyphenol loads (scientists think these antioxidants may play a role in disease prevention). Once you get in the habit of cooking with spices, start buying the whole spice and grind as you need for maximum flavor and freshness, just like you'd do with coffee beans (the exceptions being turmeric, cayenne and paprika). Here’s your gateway recipe. You’ll never go back to bland again.
"Excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books). Copyright ©2016. Photographs by Lauren Volo.”