Ah, the quandary of spices! Bought on an impulse, doomed to a dark, dusty corner. It’s hard to believe people once braved the seas and lost their lives in pursuit of spices when we can now buy even grains of paradise and fenugreek leaves with the tap of a fingertip or the click of a mouse. But Seattle-based World Spice Merchants offers a promise of redemption: a smart book packed with spice tales of origin and recipes good enough to throw open those musty cabinet doors every night. Here the spices are the star: cornbread brought to life with a dose of cumin, a glazed and broiled eggplant anointed with honey and ras el hanout. You can mix the two-dozen components of ras el hanout yourself, or if you can’t be bothered, you can simply buy the mix from the authors online. But never again will you stand in the kitchen holding a half-used jar of dukkah, asking yourself, “What the devil do I do with this now?” Via : nprbooks
- Cook the bulgur or quinoa according to package instructions. Set aside to cool.
- To make the dressing, whisk together the lemon juice, orange juice, honey, vinegar, shallot, ras el hanout, and salt in a small bowl. Slowly whisk in the oil.
- In a large bowl, combine the kale and dressing and toss to coat. Add the bulgur, pomegranate seeds, apple, parsley, mint, basil, salt, and pepper and toss again. Let sit for 10 minutes to allow the flavors to meld and then serve.