Fabulous Focaccia and Steak au Poivre Recipes, Spotlight on Rosemary and Black Peppercorns, When Whole Spices Are Best, How Junk Food Can Scramble Memory

This edition of The Olive Oil Hunter Newsletter has a decidedly French bent, from the Provençal rosemary on the focaccia to the classic steak au poivre, redolent with freshly crushed black peppercorns. Both recipes will be welcome additions to your holiday celebrations, and I know you’ll appreciate the ease with which you can make what you might think of as restaurant-only dishes. After reading the latest research on junk food below, if you’re like me, you’ll want to focus on preparing as many homemade and healthful meals as possible.

Fabulous Focaccia

• Fabulous Focaccia

  Flatbreads like focaccia are very forgiving—you don’t need to be an expert baker to create this crispy-on-the-outside, spongy-on-the-inside Italian classic. In fact, it’s the perfect beginner recipe to take the mystery out of dough-making. Plus, you can customize the toppings to your taste—slivered onions are at the top of the list for many. Leftover squares can be sliced horizontally and turned into panini.

  Ingredients

  • 1 tablespoon active dry yeast 
  • 2 cups warm water, between 105°F and 115°F
  • 1 tablespoon honey
  • 8 tablespoons extra virgin olive oil, divided use, plus more for dipping
  • 1 teaspoon fine sea salt
  • 5 cups all-purpose, bread, or 00 flour, plus more for kneading
  • Provençal Rosemary
  • Very coarse sea salt

  Directions

  Step 1

  In the bowl of a stand mixer fitted with the paddle attachment, mix the yeast, water, and honey for a few seconds. Allow the yeast to bloom (get foamy), about 5 to 8 minutes. Add 2 tablespoons of the olive oil, the fine salt, and flour, and mix until a sticky dough forms. Switch to the dough hook and knead until smooth and elastic, about 7 minutes. The dough will still be somewhat sticky but should pull away from the sides of the bowl as you lift it. If it’s too sticky to handle, add more flour, 1 tablespoon at a time. 

  Note: If you don’t have a stand mixer with a dough hook, bloom the yeast, water, and honey in a large bowl. Add the olive oil and salt and then the flour, mixing with a large spatula and then with your hands. Turn the dough out on a lightly floured countertop, flour your hands, and knead until smooth, about 7 minutes. 

  Step 2

  Pour 1 tablespoon of olive oil into a clean, large bowl. With lightly floured hands, form the dough into a ball and roll it in the olive oil. Place the bowl in a warm spot in your kitchen and cover with a clean dish towel. Let rise until doubled in volume, about an hour. (If you poke it with a fingertip, it should spring back right away.)

  Step 3

  Pour 3 tablespoons of olive oil into a 13×9 metal cake pan and rotate the pan to coat it well. Punch down the dough and turn it into the pan. Use your fingertips to press it out to the edges and into the corners of the pan. Use your fingertips or knuckles to make a pattern of indentations in the dough. Cover the pan with your kitchen towel and let it rest for 20 minutes while you preheat your oven to 450°F.

  Step 4

  Just before baking, go over the indentations if needed. Drizzle the final 2 tablespoons of oil over the top of the dough and sprinkle on the rosemary needles and coarse salt as desired. Bake for 25 minutes, rotating the pan halfway through, until the focaccia is golden and pulls away from the sides of the pan. Let cool for 5 minutes, then cut and serve with olive oil for dipping. 

  Yields 10 generous servings

Steak au Poivre

• Steak au Poivre

  My take on the French classic is the perfect showcase for my vine-ripened black peppercorns, which flavor the steaks and the sauce. Even though the traditional heavy cream is replaced with heart-friendlier half-and-half, the sauce is luscious and rich.

  Ingredients

  • Two 6-ounce filet mignon steaks, about 1 1/2 inches thick
  • 1 teaspoon coarse sea salt
  • 2 tablespoons Vine-Ripened Black Peppercorns 
  • 3 tablespoons extra virgin olive oil, more if needed 
  • 1 garlic clove, smashed
  • 2 fresh thyme sprigs
  • 1 tablespoon minced shallot
  • 2 tablespoons cognac
  • 1/2 cup homemade or store-bought low-sodium beef broth
  • 1 teaspoon Purple Shallot Powder
  • 1/2 cup half-and-half
  • 1 teaspoon Dijon mustard

  Directions

  Step 1

  Season the steaks on all sides with the coarse salt and place them on a wire rack set over a dish to catch any juices. Refrigerate for 30 minutes to air-dry.

  Step 2

  Use a mini chopper or bean grinder to coarsely crush the peppercorns—do not let them turn into a powder. Once the steaks are ready, place them on a clean plate and coat heavily on all sides with the crushed peppercorns. 

  Step 3

  Heat a cast-iron or other skillet large enough to hold both steaks over medium-high heat. When hot, add the olive oil and the steaks, searing them for 4 minutes. Flip and add the garlic and thyme to the pan. Cook for 4 more minutes to sear the other side of the steaks. Test the steaks with an instant-read thermometer; it should register about 130°F for medium-rare. Use tongs to transfer the steaks to two dinner plates and let them rest while you finish the sauce.

  Step 4

  Remove the garlic and thyme from the pan. If the pan looks dry, add another tablespoon olive oil along with the shallots. Cook the shallots until soft, about 2 minutes. Lower the heat and add the cognac, using a heat-resistant spatula to scrape any fond off the bottom of the pan. 

  Step 5

  Add the broth and shallot powder, then raise the heat to a low boil and reduce for 2 minutes. Stir in the half-and-half and reduce until thickened. Stir in the mustard. Top each steak with a large spoonful of sauce before serving.

  Yields 2 servings

Healthy Ingredient Spotlight

Rosemary and Black Peppercorns

Located in the south of France, Provence is steeped in history. Famous for its picturesque villages and dramatic landscapes including lavender fields, the sunny and dry climate and limestone-rich soil are perfect for cultivating aromatic herbs like my Provençal Rosemary. Rub a few needles between two fingers and inhale—you’ll be transported to this idyllic locale. 

Though the recorded history of rosemary dates back thousands of years to early Greek and Roman times, the first culinary mention doesn’t appear until the 15th century. Used to preserve meat, rosemary was also found to impart a wonderful flavor. That association continues to this day—from roasted chicken to leg of lamb, both in marinades and dry rubs, rosemary is a popular seasoning for many proteins. 

Rich in essential oils, rosemary’s flavor comes from eucalyptol and alpha pinene, aromatic compounds that impart the flavor of pine, citrus notes, and hints of mint and tea. The evergreen freshness of rosemary is a direct result of the local terroir—the soil, topography, and climate in which it’s grown.

A mainstay of French classics like ratatouille and coq au vin, rosemary also has a place in cuisines throughout the Mediterranean and Middle East regions. It’s integral tolamb dishes, roasted chicken,bean dipand other bean dishes. Sprinkle it over focacciaand other flatbreads before baking and on potatoes and other vegetables before roasting.As a garnish, just a pinch gives added zest to pizza, omelets, and popcorn.

Research tells us that rosemary has been used for medicinal purposes for centuries. The herb’s benefits may even include boosting memory—it’s said that ancient Greek scholars would wear a crown of sprigs to help during exams. It has anti-inflammatory phytonutrients with potential anti-anxiety compounds. In Mexico, for instance, rosemary is often used to make a tea to ease indigestion and other tummy troubles and as a calming agent for better sleep.

Black pepper is the most widely used spice on the planet. My Vine-Ripened Black Peppercorns are grown in one of the most fascinating places on Earth, the Zanzibar archipelago. Its location just off the coast of East Africa, with fertile soil perfect for growing spices and other crops, put it at the heart of the spice trade for centuries. 

The history of black peppercorns dates back at least 4,000 years and can be traced to Kerala, a province in southwest India. Once the most coveted spice in the world, peppercorns were the original “black gold.” Grown in bunches like tiny grapes, they are the seeds of a plant and are considered a fruit. Traditionally, they’re harvested while still green, but on the organic farm where mine are grown, they’re allowed to ripen longer on the vine before being handpicked and sun-dried in a process that gives them their dark, wrinkly shell and strong yet bright spiciness.

The aroma reminds me of rich cedar—dark and woody—with a hint of florals, allspice, and anise. On the palate, its punch comes from its powerful compound piperine, along with notes of nutmeg, cacao nibs, and citrus. 

You’ll want to reach for your pepper grinder for every meal! It defines many beef and pork dishes and makes a perfect crust for duck breast and tuna. It will enliven vinaigrettes and other dressings, roasted sweet potatoes and winter squashes, vegetable slaws, cold pasta salads,mulled wine, and poached pears. 

Ancient Indian and Egyptian cultures used peppercorns as an anti-inflammatory, an analgesic, and a preservative. Contemporary research has found that science backs up those early practices, thanks to the enzymes in the compound piperine—they help the body better absorb both conventional and herbal medications. Although research is in the early stages, piperine is being investigated as a way to improve nonalcoholic fatty liver disease, which is reaching epidemic proportions worldwide. 

Quick Kitchen Nugget

When Whole Spices Are Best

Black pepper starts losing its flavor the moment it’s ground or cracked so it’s best to buy peppercorns, not pre-ground tins or jars. The same is true for pod-like spices such as cardamon and star anise and seeds like mustard seed, coriander, and cumin. Also, these taste best when toasted before being ground in a spice grinder when needed. 

For Your Best Health 

Junk Food Can Scramble Memory

A new study conducted in the lab has found that high-fat junk food rewires the brain’s memory hub, leading to the risk of cognitive dysfunction. It can impair memory within days by overstimulating key neurons, according to UNC School of Medicine researchers led by Juan Song, PhD, principal investigator and professor of pharmacology, and Taylor Landry, PhD, first author.

For the study, mice were placed on high-fat diet resembling fatty junk food, similar to the typical Western-style diet rich in saturated fat from meals like cheeseburgers and fries. The researchers then did behavioral testing. Within 4 days of eating the high-fat diet, results showed that CCK interneurons, a special group of brain cells in in the brain’s memory hub, became abnormally active due to an impaired ability of the brain to receive glucose (sugar). This overactivity disrupted how the hippocampus processes memory. Results suggest that fatty junk foods can affect the brain almost immediately, well before the onset of weight gain or diabetes. The discovery also showed that a protein called PKM2, which controls how brain cells use energy, plays a key role in this problem.

“We knew that diet and metabolism could affect brain health, but we didn’t expect to find such a specific and vulnerable group of brain cells—CCK interneurons in the hippocampus—that were directly disrupted by short-term high-fat diet exposure,” said Dr. Song, a member of the UNC Neuroscience Center. “What surprised us most was how quickly these cells changed their activity in response to reduced glucose availability, and how this shift alone was enough to impair memory.”

The findings highlight how sensitive memory circuits are to diet, underscoring the importance of nutrition in maintaining brain health. A high-fat diet, rich in saturated fats, could possibly lead to an elevated risk of developing neurodegenerative diseases, like dementia and Alzheimer’s, according to the study.

The research also showed that restoring brain glucose levels calmed down overactive neurons and fixed memory problems in the mice: Dietary interventions like intermittent fasting periods following a high-fat diet were sufficient to normalize CCK interneurons and improve memory function. 

“This work highlights how what we eat can rapidly affect brain health and how early interventions, whether through fasting or medicine, could protect memory and lower the risk of long-term cognitive problems linked to obesity and metabolic disorders,” said Dr. Song. “In the long run, such strategies could help reduce the growing burden of dementia and Alzheimer’s linked to metabolic disorders, offering more holistic care that addresses both body and brain.”

This research is ongoing to further understand how these glucose-sensitive neurons disrupt brain rhythms that support memory. The researchers plan to test whether the targeted therapies could be translated to people, how a high-fat diet could be a factor in Alzheimer’s disease, and how lifestyle-based interventions, such as dietary patterns that stabilize brain glucose, might offer protective benefits. The study was published in the journal Neuron.

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Essential Mashed Potatoes and Chai Spice Cookies Recipes, Spotlight on Purple Shallot Powder and Chai Spice Blend

When I’m planning my Thanksgiving menu, I like a mix of the traditional—the foods everyone clamors for, like mashed potatoes—and the new, like the unexpected taste of chai spice cookies, oversized and indulgent. These two dishes are made even more flavorful with spices in the new collection from the T. J. Robinson Curated Culinary Selections. I’m also sharing tasty news about bone health: a free recipe guide from The Bone Coach.

Essential Mashed Potatoes

• Essential Mashed Potatoes

  Tiny new potatoes are made even creamier by adding olive oil, butter, and great spices. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

  Ingredients

  • 2 pounds creamer or mini red potatoes
  • 1 tablespoon plus 1 teaspoon sea salt, divided use, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/2 cup half-and-half or milk
  • 1 teaspoon freshly-ground Vine-Ripened Black Peppercorns,plusmore to taste
  • 2 teaspoons Purple Shallot Powder
  • Savory Black Garlic

  Directions

  Cut the potatoes in half and place them in a pot of boiling water with the tablespoon of salt. Boil until tender, 8 to 10 minutes. Drain the potatoes and return them to the pot. Add the teaspoon of salt, the olive oil, butter, half-and-half (or milk), black pepper, and shallot powder and mash the potatoes, thoroughly blending in the other ingredients. Taste and season with more salt and pepper if desired. Transfer to a serving bowl and sprinkle with the black garlic.

  Yields 6 servings

Chai Spice Cookies

• Chai Spice Cookies

  This recipe creates dramatically large, melt-in-your-mouth, 4-inch cookies. For smaller ones, use a 1-inch scoop and place them 2 inches apart.

  Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white or golden whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups brown sugar
  • 2 1/2 tablespoons Chai Spice Blend, divided use
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract or paste
  • 1/3 cup sanding sugar

  Directions

  Step 1

  Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set aside (you’ll bake the cookies in 3 batches; if you have that many cookie sheets, prep them all).

  Step 2

  In a medium bowl, whisk together the flours, baking soda, baking powder, and salt; set aside.
  In another medium bowl, whisk together the sugar, 1 1/2 tablespoons chai spice, and the cinnamon.

  Step 3

  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter until light and fluffy, about 2 minutes. Add the olive oil and sugar-spice mixture and beat on low until well blended. Add the egg and vanilla, mixing until fully incorporated. Slowly add the dry ingredients and mix until just combined, stopping to scrape up any of the butter that may be on the bottom of the bowl.

  Step 4

  In a small bowl, whisk the sanding sugar with the last tablespoon of chai spice. Use a 2-inch ice cream scoop to make a dough ball and drop it into the sugar-chai mix. Roll it around to coat, then place it on the cookie sheet. Repeat until you have 6 balls, spaced 4 inches apart—they will spread considerably as they bake. Bake one cookie sheet at a time in the center of your oven for 14 minutes, rotating the pan halfway through; the cookies will puff, then flatten as they cool. Repeat with the next batch. As that batch bakes, use a large spatula to transfer the first batch of cookies to racks to cool. Repeat with the final batch.

  Yields 18 Cookies

Healthy Ingredient Spotlight

Purple Shallot Powder and Chai Spice Blend  

The Red River Delta, located in northern Vietnam, has been the cradle of Vietnamese civilization for thousands of years. Known for its lush landscapes and rich cultural heritage, the region also plays a crucial role in the country’s agricultural production. One of the area’s most delicious crops is shallots, like those used to make my Purple Shallot Powder. 

Shallots are as old as recorded time. It’s believed that shallots—now enjoyed around the world—were first grown in the Middle East and likely reached Vietnam through trade routes dating back at least 2,000 years. Along with ginger, shallots are a mainstay in Vietnamese dishes like pho. Shallots were introduced to Europe by the Crusaders and are became especially popular in French cooking.

Shallots are known for their delicate allium taste, much milder than onions. My Purple Shallot Powder is so sweet, toasty, and rich that just one teaspoon imparts the flavor of an entire shallot. It adds just the right balance of sweetness and pungency to compound butter, vinaigrette and other dressings, BBQ and other tomato-based sauces, creamy soups and sauces, and vegetables like essential mashed potatoes and glazed beets. Note: When using it in place of whole shallots in sautés and stir-fries, after heating your pan, add your fresh-pressed olive oil and the shallot powder, allowing the powder to bloom in the oil for a few seconds before adding the next ingredients.

Chai, which literally means tea in Hindi, has become shorthand for the exquisite blend of spices that were originally imbibed in a drink without actual tea leaves. Its origin story is a little fuzzy—some legends say it debuted 9,000 years ago, others 5,000. Some claim its roots are Indian, others say Thai. The common belief is that it was created by a royal who wanted a restorative beverage. Its popularity soared in the 1900s, when drinking tea was promoted in India. Since tea leaves were expensive, spices, milk, and sugar were added to make the drink more affordable. The mixture became known as chai masala, masala being the word for spice. Drinking chai became part of the way of life in India, and demand for it soon spread across the globe.

Spices were brought to Zanzibar, off the coast of Tanzania, more than a thousand years ago by Persian traders, who quickly recognized that the area’s tropical climate and rich soil were perfect for growing spices like cloves and cinnamon. Fast-forward to today, and the Spice Islands, as the Zanzibar archipelago was aptly nicknamed, are an amazing source of the spices that define chai.

My Chai Spice Blend features a heady and highly aromatic mix of cardamom, ginger, cloves, cinnamon, black pepper, thyme, lemongrass, and orange peel, all from small farmers in local cooperatives. A bold blend that’s harmonious and balanced, it’s reminiscent of the spices used in gingerbread cookies, with a Southeast Asian spin thanks to the lemongrass and, of course, the cardamom, chai’s signature spice. 

Adding it to tea or coffee is just one way to appreciate its depth of flavor. It’s delicious in many sweets and drinks, like spice cookies, slow-roasted pears, apple pie, blondies, banana bread, and horchata, as well as in savory dishes like chai spice cashews. It will enhance dry rubs, salad dressings, and rice dishes, not to mention your morning oatmeal. 

Given its rich array of spices, chai provides a pleasant way to derive the health benefits of many antioxidants. Some of its spices have additional benefits. For example, cardamom may benefit digestion, and the piperine in the black pepper is said to have analgesic, or pain-relieving, properties.

Quick Kitchen Nugget

Enjoying Your Spices

Spices aren’t just for cooking—they’re great for boosting flavor at the table, too. Enliven takeout foods like pizza or rotisserie chicken with a sprinkle of your favorite ones. Create new habits: When you set the table, bring out your purple shallot powder instead of salt for added flavor. 

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Chai Spice Cashews and Chicken Paprikash Recipes, Spotlight on Paprika and Sumac, Blooming Spices and Walking to Lower Back Pain

Recipes are so much more flavorful when you start with top-notch ingredients. That’s why I’m so excited about the herbs and spices in the latest collection from the T. J. Robinson Curated Culinary Selections—seven brand-new offerings plus your perennial favorite vine-ripened black peppercorns. I’m sharing two recipes from the Spice Report, the booklet that comes with the collection, to show you how easy it is to elevate your dishes. Plus read about the link between walking more and experiencing less back pain.

Chai Spice Cashews

• Chai Spice Cashews

  This sweet-and-spicy treat is irresistible—perfect for a party or afternoon nibble. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

  Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Chai Spice Blend
  • 2 tablespoons brown sugar
  • 1 teaspoon Wild Sumac
  • Pinch of fine sea salt
  • 2 cups raw cashews

  Directions

  Heat a large frying pan or wok over medium-high heat. When hot, add the olive oil, chai spice, sugar, sumac, and salt. Whisk to blend, then allow to toast for 1 minute. Add the cashews and use tongs to coat them well. Let cook undisturbed in one layer for 3 minutes, then toss continuously for another 2 minutes until the nuts brown lightly. Transfer to a serving bowl and let cool before eating.

  Yields 6 to 8 servings

Chicken Paprikash

• Chicken Paprikash

  This dish, the heart and soul of Hungary, is typically served over egg noodles, and this recipe makes enough sauce to dress them as well as the chicken. I’m using boneless skinless thighs for flavor and a shortened cooking time (cube them for even faster cooking). The grating blade of a food processor is great for grating the onions, and a Microplane makes fast work of the garlic.

  Ingredients

  • 3 heaping tablespoons Heirloom Sweet Paprika
  • 2 teaspoons fine sea salt, plus more to taste
  • 1 teaspoon freshly ground Vine-Ripened Black Peppercorns, plus more to taste
  • 1 1/2 cups homemade or store-bought low-sodium chicken broth, at room temperature
  • 1/3 cup heavy cream or half-and-half, at room temperature
  • 3/4 cup full-fat sour cream, at room temperature 
  • 1/4 cup flour
  • 3 tablespoons extra virgin olive oil, more as needed
  • 2 pounds boneless skinless chicken thighs
  • 1 large yellow onion, grated 
  • 3 large garlic cloves, finely minced or grated 
  • 1 large ripe tomato, diced, or 1 cup diced canned tomatoes 
  • 1 tablespoon Purple Shallot Powder

  Directions

  Step 1

  In a large measuring cup, whisk the paprika, salt, and pepper into the broth until well blended; set next to your stovetop. In another large measuring cup or a bowl, whisk the heavy cream (or half-and-half) into the sour cream, then whisk in the flour; set next to your stovetop.

  Step 2

  Heat a large Dutch oven over medium-high heat. When hot, add 3 tablespoons olive oil and sear the chicken thighs on both sides, then transfer them to a large plate. Add another tablespoon of olive oil if the pot looks dry and then sauté the onions until soft and translucent. Add the garlic and tomatoes and sauté for 3 minutes.

  Step 3

  Use tongs to transfer the chicken back to the pot and pour on the broth-paprika mixture. Bring to a boil, then immediately turn down the heat to a simmer. Cover and cook for 30 minutes or until an instant-read thermometer registers 165°F when placed in two of the thighs. 

  Step 4

  Use the tongs to transfer the thighs to a clean plate. Use a spatula to scrape the cream mixture into the sauce, then a large balloon whisk to blend it in thoroughly. Constantly whisking, maintain a simmer to cook the flour and thicken the sauce for about 5 minutes. Whisk in the shallot powder. Return the chicken to the sauce to heat it through. 

  Yields 4 servings

Healthy Ingredient Spotlight

Paprika and Sumac

The European country of Hungary has a vivid history, but, if it’s known for one thing above all others, it’s paprika, the brilliant red spice derived from sweet peppers. Peppers were originally brought from the Americas to Spain by explorer Christopher Columbus. That’s where pimentón, the smoked red pepper powder that defines so many Spanish foods, was created. In time, peppers made their way to the rest of Europe, notably Hungary, where the unsmoked version of the powder—ultimately known as paprika—was born. But that didn’t happen until the 18th century. The plants had been used for only decorative purposes until some locals discovered that, as a spice, the peppers added distinctive zest to dishes like goulash, chicken paprikash, and Hungarian meat stew, national favorites now enjoyed around the world. 

My Heirloom Sweet Paprika comes from two heirloom varieties, picked when perfectly ripe and then hung in mesh bags to cure and bring out their natural sugars. Next, they’re dehydrated and ground in small batches. The result is a vibrant, slightly pungent red pepper powder.

Paprika is a kitchen essential, used in nearly every cuisine. Add it to dry rubs and marinades, deviled eggs, marinated olives, hummus, soups and stews including goulash, and main dishes like stuffed cabbage, stuffed peppers, andpaella. 

Native to the Mediterranean and the Middle East and used in cuisines throughout those regions, sumac is as exotic as it sounds. It’s a flowering plant whose red berries are used to make the spice that bears its name. Though some sumac varieties are cultivated, my Wild Sumac comes from plants that grow wild in the hillsides around Gaziantep in southeastern Turkey and are very carefully harvested.

Sumac has been used for thousands of years, with its earliest recorded history revolving around its therapeutic benefits—it was often made into a tea to ease indigestion and other maladies. Interest in it as a culinary ingredient stemmed from the uniquely bright, lemony-acidic taste of the berries when dried and crushed. It’s often sprinkled on as a seasoning or garnish for finished dishes, but sumac is also an important ingredient in many recipes. 

Citrusy and fruity with umami flavor, my sumac is made according to an ancient preservation technique. The fresh berries are carefully dried, then the shells are removed and the fruit is ground with a small amount of salt before being cured. This creates a tart, salty, and slightly fermented flavor with notes of sour cherry and vinegar.

Sumac is the secret sauce so many chefs reach for today. It adds a distinctive taste to fattoushand other salads,boreks and other savory pastries, and simple dishes like scrambled eggs or rice.An essential ingredient in blends like za’atarand baharat, on its own it’s a delectable finishing spice—sprinkle it on crudo, grilled fish, chicken, and meat, as well as on hummusand other bean dishes. It’s a great swap for a squeeze of lemon orwhen a recipe calls for lemon juice.

Quick Kitchen Nugget

Blooming Spices

While whole spices are often toasted in a dry pan to bring out their flavors, blooming is a great technique when adding ground spices to recipes like the Chai Spice Cashews above. Simply heat your pan, add a tablespoon or so of olive oil and top it with the spice. Let it meld into the oil for 30 seconds before adding the next ingredient. Another option, used for the Chicken Paprikash, is to bloom the spice in liquid, like broth. Be sure the broth is at room temperature or slightly warm so that the spices are incorporated thoroughly.

For Your Best Health

Walking to Lower Back Pain

A major study done at Norwegian University of Science and Technology (NTNU) involving over 11,000 people investigated the relationship between walking and the risk of developing chronic lower back problems. The researchers found that walking every day—walking more not faster—could be the simplest and most effective way to reduce the risk of developing long-term back issues and that even low-intensity walking provides protection. Participants who walked over 100 minutes daily experienced significantly lower risks than those walking less: The volume is what matters most, less so the intensity—both factors were measured using two sensors that participants wore on the thigh and back for up to a week.

“People who walk more than 100 minutes every day have a 23% lower risk of lower back problems than those who walk 78 minutes or less,” said Rayane Haddadj, PhD candidate at the Department of Public Health and Nursing at NTNU and member of a research group that specifically studies musculoskeletal disorders.

It’s well known that physical activity can prevent a wide range of illnesses, but until now, there had been little research on the prevention of this type of musculoskeletal problem. “The findings highlight the importance of finding time to be physically active to prevent both chronic back problems and a number of other diseases. Over time, this could lead to major savings for society,” said Paul Jarle Mork, PhD, professor in NTNU’s Department of Public Health and Nursing. The study was published in the journal JAMA Network Open. 

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