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This time on Cook Your Cupboard, things are getting spicy. We take on saffron, which is actually the dried stigma of a saffron flower. “It’s exotic, it’s expensive,” says The New York Times columnist and cookbook author Mark Bittman, but “it should be used.”Listener Lennet Radke of Marshfield, WI, who submitted an unused jar of saffron from her pantry, got some ideas of how to use it from Bittman. And, as a bonus, he suggested some mouthwatering ways to work cardamon in to various dishes. Listen to Mark Bittmans’s advice and read more at NPR.org ›(Photo Credit: Clarkson Potter)
Author and self-described home cook Mollie Katzen lends her expertise in vegetarian cooking for the latest Cook Your Cupboard radio segment. Harrison Gowdy of Dayton, Ohio, has developed a reputation among friends and family of liking everything and wasting nothing — though sometimes she receives foods that stump her, like various Indian spices, guava paste and coconut oil. Katzen had a few suggestions.Listen to Mollie Katzen’s advice and read more at NPR.org ›(Photo Credit: Lisa Keating)
With a little help, your strange and surplus food could be dinner. NPR’s Morning Edition wants to help you Cook Your Cupboard.
Szechuan peppercorns… A number of years ago I had an unusual, delicious ice cream made with them. How can I use them at home?
— Julie H.
Bought this jar of cumin several years ago but only used it ( sparingly) recently when I read you can use it on black beans. Prior to that used it back in 1980 on chicken that I prepared for my dad. He and I were the only ones who liked it! It is a memory ( dad passed away years ago) that makes me want to use cumin again but don’t know how!
I bought it to use with South African meatloaf, which called for lemon leaves, and this was the closest thing I could find. Plus it sounded interesting and smelled delicious. I really should have chopped them up finely, though, before using. Now what?
This homemade honey and the applewood salt are two mystery ingredients I received from friends along with Tonka beans that have been resting in a bag for some time now.I understand the beans can be used to flavor julienned vegetables cooked in honey or simple syrup and wonder about the salt too?I love to cook; love NPR and think this new segment is brilliant!
— Doug Babkirk of Portland, Maine
I purchased this (I think) for a salad recipe but never touched it. No idea where to use them but it sure sounds tasty - help! PS. I cook more on the vegetarian side - while I want to guess this may be good with chicken, I’m looking for something a bit more springy and light to compliment this with. I also may be completely off on the chicken thing :)
— Katie McGowan
What would I use Chervil in? I have one wonderful recipe called Chicken Chausser that calls for it but would like to know more about it. I think I have heard it referred to as a gourmet parsley.
— Cindy Rigot
What is the practical use for this spice? I purchased it once for a salad dressing and have not had a use for it since. I’m wondering how useful this spice is in general cooking? Thank you
— Dave Deelo
Somehow through various recipes and poor planning, we ended up with lots of coriander. It’s a pretty powerful spice so we need ideas on how to use it up while not overwhelming our dishes!
— Anne Bedarf
This has been in our cupboard for so long the price tag on it is $4.60. The label claims it to be the second most expensive spice in the world.
— Chuck Nyland
Being from Dutch-Indonesian heritage, a friend of mine had quite a lot of different Indonesian spices not knowing what to do with it she gave it to me, I have used it quite a lot and I maybe have one and a halve cup left.I would love to use it in a fusion or even in a traditional approach…
— Feike van Dijk
I immigrated from the Netherlands to the USA, being a full-time musician and married my groupie (just don’t call her that LOL, we lived for 3 years on the East Coast)…and then she got pregnant (we all know how that happens) and we wanted to live a life where our children could see the nature and enjoy fresh air, next to that we want to be as self-sustainable as possible…we have 3 boys now all under the age of 4 and twins on our way (that means 5 kids in 5 years I do blame the Cold Wyoming winters).I’m a foodie and love to cook but also love to know that the ingredients I eat are connected with who I am, I want to work for my meal, not only by using a credit card and going to the store and purchase items, no I want to farm and raise it or hunt it, I do know for sure it’s healthy and I know it had a good life…..not pumped full of hormones…..I treasure, respect and care for my food and anyone I feed with it….family, friends and even strangers. I used the items before but need more ideas….especially the three together would be awesome… I raise my own ducks, I hunted and processed the elk last winter and we grow our own cabbage.
I have 1.5 lbs of white peppercorns brought by a friend from Cameroon, West Africa. They have a gentle heat and I’d like ideas to feature them, not just put them in the pepper grinder.
— Andi Dunn
My dad used to use this in drinks. But what else could I use this for?There must be another use for this product.
— Phillip Roullard