6 Easy Recipes to Add a Little Spice to Your Dinner Routine
Why not add a little bit of spice to your weeknight cooking? Here are half a dozen ways to spice up the dinner routine.
Becky Duffett
The pumpkins are rolling into the Markets, the seasonal lattes are getting spicy, and harvest season has officially arrived at Bi-Rite. If you haven’t already, it’s time to crack open those spice jars, take a good sniff, and get inspired for cozy fall cooking. Can you already smell the roast chicken and apple pie? “As the weather turns colder, people tend to go for comfort food.” says John Beaver of Oaktown Spice Shop. “It’s those cold-weather things like curry, chili, or today somebody was talking about shepherd’s pie.”
Beaver originally hails from Milwaukee, Wisconsin, where he started working in a small spice shop fresh out of high school at 17 years old. When he and his wife Erica Perez moved to Oakland for her job as a journalist, he couldn’t find his favorite seasonings in the Bay. Together they started Oaktown in 2011, which has become a favorite with home cooks and pro chefs alike, and grown to four Spice Shops, including locations on Fillmore Street in SF, Oakland, Albany, and LA this past spring. Oaktown has a reputation for responsibly sourcing spices from around the world, from Oaxacan chiles to Sri Lankan cinnamon. “Our focus has always been on grinding our own spices, making our own blends, and doing it in small batches,” Beaver says. “So that we get the best flavor out of the spice — the freshest, most flavorful spices.”
Today they make several hundred different spices and seasonings, and Bi-Rite proudly carries a curated selection of their bestsellers and favorites. During the fall, savvy cooks stock up on the Rubbed Sage to dry brine roast chickens and turkeys, and the Pumpkin Pie Spice for all your festive baking needs. But don’t wait for the holidays to reach for these sensational seasonings, it’s worth adding a little bit of spice to your weeknight cooking all across autumn. Here are half a dozen ways to shake up the dinner routine, from sweet pork chops to umami-rich risotto.
Oaktown Spice Shop
Persian Lime Curry for Braised Chicken Thighs
For weeknight chicken thighs, Perez’s go-to recipe relies on a quick rub of Persian Lime Curry, creating a thick crust of dried lime, fenugreek, shallot, and ginger. Season chicken thighs with salt, then coat generously with Persian Lime Curry. In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the chicken thighs and sear until browned, turning once. Add 3/4 cup of water, stirring to scrape up any browned bits from the bottom of the pan. Cover and simmer until the chicken is tender, about 25 minutes. Serve with steamed basmati rice.
Becky Duffett
Montreal Steak & Chop for Pork Chops & Apples
For a skillet full of sweet chops, try a good shake of this old-school combo, featuring garlic, pepper, green onion, and dill. Season pork chops with salt, then generously coat with Montreal Steak & Chop. In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the chops and sear until browned, turning once, then transfer to a plate. Return the pan to the heat, add 1 sliced red onion and about 2 apples, cut into halves, along with 1 cup dry cider, stirring to scrape up any browned bits. Return the chops to the pan, and cover and simmer until nearly firm, 5 to 10 minutes longer.
Oaktown Spice Shop
Ground Chipotle Chile for Beef Chili
To up your chili game, Oaktown offers so many different chiles and blends, like this sweet and smoky pure chipotle. In a Dutch oven over medium-high heat, warm 1 tablespoon olive oil. Add 1 chopped yellow onion and sauté until tender. Add 4 or 5 cloves chopped garlic, 2 tablespoons Ground Chipotle Chile, and 1 tablespoon cumin and stir until fragrant. Add 1 lb ground beef, season with salt, and break up until browned. Add 1 large can diced tomatoes, 1 can beans, rinsed and drained, and 2 cups beef stock. Simmer until totally tender, about 45 minutes. Serve with your favorite toppings, like shredded cheese, sour cream, and sliced green onions.
Becky Duffett
Umami Sea Salt for Mushroom Risotto
Woodsy mushrooms get even more umami with a sprinkle of black garlic and dried shiitakes. In a saucepan, bring 1 quart beef bone broth to a simmer. In a Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add 1/2 lb chanterelle mushrooms, cut into bite-size pieces, and sauté until tender. Add 1½ cups arborio rice and stir to coat. Slowly add the broth, about 1/2 cup at a time, stirring until absorbed, until the risotto is nearly tender, about 25 minutes. (If you run low on broth, add a splash of dry white wine or water.) Return the mushrooms to the pan, along with handfuls of freshly grated pecorino romano and fresh thyme leaves, and season with Umami Sea Salt.
Oaktown Spice Shop
Better Than Everything Bagel for Roasted Root Vegetables
“Everything bagel” seasoning is everywhere, but Oaktown made their version before it was cool back in 2012. It hits those bagel hallmarks of garlic, onion, and salt, but shakes up the seeds with mustard, dill, and fennel, which bring aroma and texture to root veggies. Preheat the oven to 400°F. Peel and cut rainbow carrots, sweet potatoes, and red beets into bite-size pieces. Pile them on a sheet pan, drizzle with olive oil, season lightly with salt and pepper, and toss to coat. Sprinkle generously with Better Than Everything Bagel. Roast until tender and fragrant, about 30 minutes.
Becky Duffett
Aleppo Chile Flakes for Winter Squash Soup
For sweet and smooth soups, Beaver reaches for red chiles to spike flavor, and bright aleppo chile is beautiful sprinkled with toasted pumpkin seeds. In a Dutch-oven over medium-high heat, warm 2 tablespoons olive oil. Add 1 chopped yellow onion and sauté until tender. 2 tablespoons chopped fresh ginger and 1 teaspoon Aleppo Chile Flakes and stir until fragrant. Add about 3 lbs of winter squash, peeled, seeded, and cubed, 2 cups chicken stock, and 1 can coconut milk, and season with salt. Simmer until tender, then using a stick blender, puree until smooth. Ladle the soup into bowls and top with toasted pumpkin seeds and Aleppo Chile Flakes.
Becky Duffett is a food writer living and eating in San Francisco. Follow her on Instagram at @beckyduffett.
