The Spice Kitchen

Milk Street takes a deep dive into the spice cabinet. Rosemary Gill makes Crispy Chickpeas to start off with a lesson on Spice 101, teaching you how to make your own custom blends. Wes Martin utilizes a popular Egyptian seasoning and prepares Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball uses Ethiopian berbere to make Berbere-Spiced Red Lentils. Finally, Rosemary returns to let us in on the secret for better roasted carrots with Butter Roasted Carrots with Za'atar and Pomegranate Molasses.