I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.
After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.
Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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Visit any Italian market and, tucked among the olives, capers, and roasted red peppers, you’ll find giardiniera. To Italians, giardiniera (pronounced jar-din-AIR-ah) is a way of saying pickled vegetables. The condiment is also known as verdure sott’aceto, which translates to “vegetables under vinegar.” The vegetables are usually eaten with salads or as an antipasto, often accompanied by cheeses or cured meats, but it’s also delicious stuffed into an Italian beef sandwich.
Like many Italian dishes, there’s a traditional and an Italian-American version of giardiniera. The latter is referred to as “Chicago-style.” Italian-style giardiniera includes cauliflower, bell peppers, carrots, celery, and sometimes gherkins, and the vegetables are marinated in olive oil, red or white wine vinegar, herbs, and spices. Chicago-style giardiniera adds hot peppers to the mix, and the marinade contains little or no vinegar. This recipe falls squarely in the middle of these two iterations: It’s got lots of vinegary tang, plus the added heat of pepperoncinis.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
Skip store-bought and make Homemade Za’atar yourself! Dried thyme, sea salt, sumac and sesame seeds is all you need to whip up this homemade spice blend. It’s great in marinades, salad dressings and sprinkling onto of hummus. This recipe yields 5 tablespoons.
There’s a dozen or so ways you can prepare za’atar. There is the oh-so-convenient way via spice grinder. Or you could get an upper arm workout on your 18-ton mortar and pestle. And by 18-ton I really mean 8 pounds. It all feels the same.
This Middle Eastern spice blend tastes amazing in and on just about anything. If you haven’t tried it yet, what are you waiting for? One of my favorite ways to use za’atar is to mix it with olive oil and toss pita chips in just before baking, on top of hummus, tossed with veggies or use it to marinate chicken pieces and roast or grill until tender, juicy perfection. You get the drift. Google-search it and you’ll no doubt find a plethora of ways… or you could just wait and check back to this here blog in a few days.
Two Make This Homemade Za’atar You Will Need:
dried thyme
flaked sea salt
ground sumac berries (dried)
and sesame seeds
I’ve also seen herbs like oregano and savory used as well. But we’re sticking to the basics, man.
What Are The Best Spices For Making Your Own Seasonings and Spice Blends?
There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. I love and respect what their company stands for not only with charitable work but also quality control. With that said some other wonderful brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.
Place the 2 tablespoons dried thyme and 1 teaspoon flaked sea salt into your mortar. I found mine at HomeGoods for 12 bucks and I’ve had it for years!
Use the pestle, smashing and grinding the salt into the thyme until it’s nearly dust.
Next add the ground thyme and salt in a jar with 2 tablespoons sumac and 1-1/2 tablespoons toasted sesame seeds. I purchased my sumac at Penzy’s but it also can be found in specialty markets and online.
Finally stir to combine. That’s it!
I store this in an air-tight container for a couple of months at least. Glass is best and I use squatty jars with a tight fitting lid for all of my homemade spice blends.
What are your favorite ways to use za’atar? This inquiring mind wants to know!
For More Homemade Seasonings and Spice Blends Click Here!
Enjoy! And if you give this Homemade Za’atar recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 5tablespoons
Homemade Za’atar
Skip the store-bought stuff and make Homemade Za’atar yourself! Dried thyme, sumac and sesame seeds is all you need to whip up this homemade spice blend. It’s great in marinades, salad dressings and sprinkling onto of hummus. This recipe yields 5 tablespoons.
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
2tablespoonsdried thyme
1teaspoonflaked sea salt
2tablespoonsground sumac
1½tablespoonstoasted sesame seeds
Add thyme and sea salt to your mortar, using your pestle to grind it finely.
Add the ground thyme and salt with the sumac and toasted sesame seeds into a jar, stir to combine.
Store in an airtight container for up to 2 months.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
One of my first EVER TikTok follows was the author of this recipe I’m about to rave over: Chef Jon Kung. He’s a Chinese American chef who appeared on my FYP making different condiments like chili oil, explaining spices, trying different cooking techniques, and talking about food and its place in society and culture.
He also introduced me to third-culture cooking, where people blend their unique makeup of food traditions, ingredients, and flavors into their food. As someone who’s learning about their heritage culture (I was adopted from China) and continuing to embrace their adopted culture of Jewish American cuisine, TikTok really said for you (IYKYK).
All that to say, when I heard he was releasing his debut cookbook, Kung Food: Chinese American Recipes from a Third Culture Kitchen, and was offered the opportunity to get an early look, the answer was an immediate yes! I went straight to the noodle section and immediately found his ginger scallion noodles. The hardest part, I thought, was going to be making the ginger scallion oil. Spoiler: It was not hard.
Ginger Scallion Oil Is Liquid Gold (or Something Green)
Before reading his recipe, I really didn’t know much about this condiment. I tend to stray towards heartier umami flavors like chili crisp as a go-to topping. To me, this recipe is giving light umami. It is an oil, but it’s light, bright, a little salty, and a little savory.
I decided to make the cooked oil, not the raw version, because it’s less pungent and also because it has a longer shelf life and I will not be rushed.
Most importantly, it’s easy to make! Any effort is well worth it. You thinly slice scallions (a good reminder to read the recipe first), mince some ginger, mix them with salt, heat up oil, then pour it over the ginger scallion mixture. Wait for it to cool and ta-da!
Now for the moment I was so excited about! I love finding new ways to eat noodles. Much like spreadsheets, it really brings me joy. For this recipe, you can choose any noodle you want. Our Culinary Producer James introduced me to these knife-sliced noodles and I immediately wanted to use them for this. They’re long, bouncy, and have rippled edges that hold sauce well.
All you do is cook the noodles according to package directions, drain, and mix with ginger scallion oil. The point of this recipe is to emphasize the oil, so the suggested toppings keep it minimal. And so I did.
After I scraped my bowl clean, I immediately wanted more. They had a deliciously subtle flavor that’s neutral enough to go with anything. The ginger and scallions balance each other out perfectly. The ginger makes it feel a little zesty and light, but it’s not at all overpowering.
What to Serve with These Noodles
Other Ways to Use the Ginger Scallion Oil
Here at The Kitchn we’re very dedicated to introducing you to new ways to fry eggs. Naturally, this oil is supposed to go with everything, so why not eggs? I fried eggs in some of the ginger scallion oil and it was savory, light, and had a hint of ginger. 10/10 recommend.
Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.
Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.
Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
In case you haven’t noticed the holiday decorations in the grocery store, at the mall, or pretty much anywhere else you look, let us be the first to tell you that gift-giving season is right around the corner! And, while you’re probably still wondering what big-ticket gifting items are going to be on sale for Black Friday and Cyber Monday (Spoiler Alert: Many brands have already launched their sales!), it’s also a good time to start thinking about what smaller, stocking-stuffer presents you’re going to be getting for the home chefs in your life. If you’ve already snagged all of the “Kiss the Cook” aprons off the virtual shelves of Amazon, and you’re not sure what to get, don’t panic — we’ve got you covered. This year, give your cooking-obsessed loved one the gift of flavor with the delicious Portland Salt Co. Signature Collection, which our groceries editor can’t stop raving about!
What Is the Portland Salt Co. Signature Collection?
This limited-edition gift box from Portland Salt Co. comes with five signature savory and sweet blends: Greek Blend, Pork Rub, Steak Salt, Toast Sugar, and Za’atar. Of course, you’re not limited to just putting the Steak Salt on steak, the Pork Rub on pork, and so on — these seasonings are super versatile and can go on pretty much everything. Portland Salt Co. also throws in some easy-to-follow recipes for creating all sorts of delicious meals. And, because the seasonings vary so much, your giftee will be squared away for breakfast, lunch, dinner, and dessert.
Why You’ll Love the Portland Salt Co. Signature Collection
Don’t just take my word for it — The Kitchn’s senior groceries editor Mara Weinraub loves this collection, too. “After years of gifting their salts to friends, family, and colleagues (you know, just for fun), founders Becca and Justin went ahead and made it official — it being Portland Salt Co. and this wonderfully flavorful mix of seasoning salts,” she explains. “Earlier this year, I got my hands on a few jars and, since then, all five have become necessary staples in my cooking and dessert-ing. Don’t tell my mom, this year she’s getting one for the holidays.”
So, stop stressing about what you will put in your giftee’s stocking this year, and snag the Portland Salt Co. Signature Collection. It has our full-throated endorsement, and with five different selections and included recipes, the home chef in your life will be over the moon.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
During fall, pumpkin spice-flavored treats make their appearance just about, well, everywhere. But do you even know what’s in it? Here’s what it is and why you should make it at home. (Hint: It’s as easy as it gets!)
Is There Actually Pumpkin in Pumpkin Spice?
For years, I thought pumpkin pie spice really had pumpkin in it. But there’s no actual pumpkin in pumpkin pie spice. It’s simply a blend of the traditional spices that go into a good ol’ fashioned pumpkin pie.
Read more: Pumpkin Spice Is Not Actually What Pumpkin Tastes Like
What’s in Pumpkin Pie Spice?
If you go the store-bought route, pumpkin pie spice blends can vary by manufacturer, but typically contain the more sweet-smelling spices, like cinnamon, nutmeg, clove, and ginger. Allspice and mace are also common ingredients.
What’s the Best Ratio of Spices?
The most classic blend puts cinnamon front and center, with slightly less ginger and just a pinch of allspice, cloves, mace, and nutmeg. But making the blend from scratch means you get to choose the ratio!
Go for some extra ginger, or skip the cloves if you can’t stand the flavor. Trust me, once you’ve made your own, you’ll never want to buy a commercial blend again.
Why Should I Make My Own?
In addition to being able to customize it to your liking, making your own spice blend costs less than buying a big jar of something pre-made, especially if you already have most of the spices. It’s also better to make smaller batches so you use up the blend before it starts to go stale and loses its flavor.
How Do I Use Pumpkin Pie Spice?
While you can use it to flavor your morning latte, pies, and other baked goods, you can also sprinkle it over hard squash before roasting, spice up some whipped cream, or mix it into some yogurt or ice cream base — it’s quite a versatile spice blend.
