We’ve taught over 300 cooking classes at Red Stick Spice. That’s a whole lot of teachable moments. And while we are the instructors, we’ve been taught some very important lessons. Here are 4 of those lessons. Adopt them in your kitchen, and you’ll prove you are your own best teacher.
1. You’re gonna need more lemons.
Our weekly pantry staple shopping list includes a sack of fresh lemons, and we use every single one. We all know that a spritz of lemon brightens up a dish. But after immersing ourselves into Samin Nozrat’s Salt, Fat, Acid Heat in our Cook the Book class series, we learned so much about adjusting the acid in a dish. From zest in a gremolata to the juice in a vinaigrette. Lemons are a regular feature in the Teaching Kitchen. Try these citrusy recipes:
Roasted Cauliflower with Capers & Yogurt
Instant Pot Osso Buco
Asparagus Salad with Parsley & Parm
2. Never buy stock again.
Fact: good stock is the foundation of good dishes. But stock doesn’t have to be a day-long, laborious process. While holding fast to our number-one rule of “garbage in, garbage out,” we, simultaneously, use items that would typically end up in the trash bin. Our zip-top, stock bag is continuously filled with cuttings from cooking classes. With aromatics, bones and parmesan rinds at the ready, put your slow cooker or instant pot to work to make stock. Check out these tips for stock:
Chicken Stock
Vegetable Stock
Shrimp Stock
3. A little something, something.
Sauces. Vinaigrettes. Gremolata. Pickled Veggies. The accoutrement. Small details that are so important. Having quick accompaniments tucked into the fridge can make mealtime so much more special. Quick, dig those jars out of the cabinet. You’re going to want to make these!
Quick Pickled Red Onions
Red Wine Vinaigrette
Meaux Betta Dipping Sauce
Caesar Dressing
4. Spices are the key to the universe.
Well, that’s a little overstated, but this spice shop can’t mention cooking classes without talking about spices. It’s a really big subject, so how do we wrap our brain around this huge topic? We use them. Often. Experimenting in the kitchen with lots of different spices at hand is magical. Maybe not the key to the universe, but it’s certainly how to unlock delicious meals. Start by downloading our Quick Guide to Every Spice in Your Kitchen then subscribe to our C’est Si Bon Subscription Box-a guaranteed flavor explosion delivered to your doorstep. Here are four recipes that really highlight how spices can transform a dish:
Chinese Five Spice Pecan Pie
Crispy Chickpeas, Two Ways
Easy Chicken Tikka Masala
Chicken Curry in a Hurry
