may | june 2019^10PANTRY-W ORTHY PRODUCTS
SAFFRON
Dubbed the world’s most expensive spice due to its arduous harvesting
process and modest yield, a little pinch of saff ron goes a long way. Used
most commonly in rice dishes such as paellas (page 80), risottos, and
pilafs, it can also add unmatched aroma, fl avor, and color to many other
dishes. We prefer Zaff erania Spanish saff ron, available at Williams Sonoma.
williamssonoma.comHERBES DE PROVENCE
This magical spice blend defi nitely deserves a coveted spot in your pantry.
It’s an aromatic mixture of dried herbs that grow in southern France. This
versatile blend makes for a good addition to a multitude of dishes, including
our Herbes de Provence Marinated Chicken and Haricots Verts (page 89).
Find this one, which comes with a wooden spoon as a bonus, at Trader Joe’s.
traderjoes.comKIMCHI
A staple in Korean cuisine, kimchi is a mix of pickled and fermented
vegetables that add spice, tang, and crunch to anything and everything,
especially our Korean Pulled Pork Lettuce Wraps (page 67). While you
could make your own at home, we suggest Wildbrine Korean Kimchi—it’s a
delicious and less labor-intensive option available at Whole Foods Market.
wholefoodsmarket.comCATCHING UP WITH
Carrie Morey
We chatted with Carrie Morey, a mom of three
girls and biscuit maven who founded Callie’s Charleston
Biscuits in 2005, and later Callie’s Hot Little Biscuit,
a grab-and-go biscuit restaurant in Charleston, South
Carolina and Atlanta, Georgia. She let us in on her tips
and tricks for preparing for a busy week ahead.HOW WOULD YOU DESCRIBE YOUR STYLE
OF COOKING?
My style of cooking is easy, fl avorful, and thoughtful.
For example, when I’m celebrating people, I always make
their favorite dish(es). If I’m entertaining, I not only want
to bring out the best fl avors in my dishes, but I also want them to be well planned so I can
spend less time in the kitchen and more time enjoying the event.WHAT IS YOUR FONDEST MEMORY OF BEING IN THE KITCHEN?
My fondest memories in the kitchen come from my grandmother on my father’s side.
She was always in the kitchen and never took her house coat off. I spent a ton of time with
her as my babysitter. She made biscuits every day for every meal. She didn't have a ton of
resources, but she made the most delicious Southern food out of what she had. I still get lots
of inspiration from my grandmother.WHAT MEAL(S) DO YOU FIND YOURSELF ALWAYS TURNING TO DURING
THE WEEK AND WHY?
I defi nitely cannot go through a week without having a roasted chicken. I don’t know what it
is, but it just grounds me and centers me. It makes me think of family, so that is always on our
weekly meal list!THE MAGIC OF
Cast-Iron
GRILL PANS
If you want to get the fl avor of grilled meats
and vegetables without having to fi re up the
outdoor grill during the week, we suggest
fi nding the perfect grill pan. Whether you
prefer an enamel-coated pan, a rectangular
two-burner grill pan, or a traditional round,
handled grill pan, there are some things
you should keep in mind to keep your pan
looking (and cooking) its best.
- Avoid using high heat. With cast iron,
medium heat is enough to cook meat and
vegetables without completely torching
the spots that touch the grill directly. - Always preheat your grill pan for more
even cooking. Heavier grill pans tend to
retain heat better, but they need a little
time to build up to the right temperature. - To clean your cast-iron grill pan, don’t
use soap. Use hot water and a scouring
pad or pan scrapers made for cast iron. A
bit of kosher salt under your scouring pad
can help with tough spots. Be sure to dry
the pan thoroughly. - If your pan needs to be reseasoned, coat
it with a bit of oil, and then wipe the
excess oil with a clean towel. Place it over
a burner just until it begins to smoke.