Price: $16 at Zingerman's
Where: Made from the prized red pepper grown around the Espelette Village in the Basque region of France, it tastes slightly smoky and warm, but not hot.
How: Think of it as the best paprika ever and use it in all the same savory dishes, from devilled eggs and mac and cheese to beef marinades and seafood pots.
Price: $10 at Zingerman's
Where: I was sitting at the Roadhouse counter in Ann Arbor, when Chef Alex Young started talking about making this rub and six years later, it is still a wonder. A deep rich coffee flavor is offset by the earthy spiciness of ground cloves and Urfa Turkish red pepper.
How: Use as a dry rub on pork or chicken. Or mix with chopped garlic and olive oil and smear it all over a turkey for the best browned bird you'll ever make. I've also sprinkled it on braised beef dishes like pot roasts or short ribs. But note: a little goes a long way.
I'm not one for fancy preparation. I would rather apply straightforward cooking methods to the best ingredients and trust the food to do most of the work. However, occasionally I rely on a pinch of extra help to deliver a flavor bump: minimal effort, maximum result.
Ingredients
Instructions
In small bowl, stir together eggs and cheese. Don't over beat (no air bubbles). Melt butter in a saute pan, swirling to lightly coat the surface. Add egg mixture and use a flat nylon whisk to stir constantly (the sides too), completely melting the cheese yet cooking only until eggs thicken and collect in center of pan, about 2 or 3 minutes. If you do this right, the eggs will become a miracle of texture--dense and rich yet creamy and fluffy. Immediately remove from heat, sprinkle with a pinch of Piment d' Espelette, and transfer to serving plates.
Serve with