The Clever Root

Winter / Spring 2016

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2 4 | t h e c l e v e r r o o t Raw Spice Bar Subscription boxes are all the rage, whether it's a monthly beauty box, your weekly CSA, or Bacon of the Month club. And Raw Spice Bar's spice boxes are perfect for the home foodie looking to explore new flavors. For a mere $6 a month you can get three freshly-ground spices a month, along with three different recipes to use them in. Each month has a different ethnic cuisine theme, whether it's Japanese, Navajo or Malaysian. Trying new spices is always exciting, especially when coming up with dishes to use them in, so this trio of sample packets—each packet contains enough to cook a dish serving eight to 12!—is the perfect way to test out some new fun dishes, like Malaysian curry laksa, or misr wot (Ethiopian spicy lentil stew). Our new personal favorite is the Kaffir lime blend with Kaffir lime powder, turmeric, palm sugar and red chilies, which tastes amazing sprinkled on tropical fruit like mango or pineapple. La Tourangelle Any chef worth his or her salt knows the impor- tance of which oil you use while cooking. Extra virgin olive oil is for finishing dishes, peanut oil for Asian food, etc. Each oil has a different use, and the quality of the oil affects the quality of your dish, which is why we're in love with La Tourangelle oils. They make high-quality culi- nary oils of every kind under the sun—avocado, pecan, grapeseed and sesame to name a few—and you can get some of the flavors in spray bottles for easy application. While they have cooking oils—their 100% organic extra virgin olive oil and canola oil are great—our favorite is one of their finishing oils, an herbes de Provence–infused oil that's been the perfect addition drizzled over our avocado toast in the morning. Clever Pantry n r by Jesse Hom-Dawson

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