To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/4 cup

ready in about 10 minutes; serves 10
You might need to buy:
  • fennel seeds
  • coriander seeds
  • white peppercorns
  • whole cloves
  • star anise pods

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup

ready in about 5 minutes; serves 10
You might need to buy:
  • ground cumin
  • curry powder
  • chili powder
  • ground allspice
  • ground black pepper
  • ground cinnamon

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).

Makes about 1/4 cup

ready in about 10 minutes; serves 10
You might need to buy:
  • black peppercorns
  • white peppercorns
  • coriander seeds
  • cumin seeds
  • red pepper flakes
  • ground cinnamon

If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.

http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856

ready in about an hour; serves 48
You might need to buy:
  • For Dough
  • sugar
  • table salt
  • ice water
  • For Filling
  • olive oil
  • tomato paste
  • ground cumin
  • ground cloves
  • cayenne pepper
  • percent lean ground chuck
  • low-sodium beef broth
  • sugar
  • Table salt and ground black pepper

Makes about 2 1/2 cups
Serve with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.

ready in about two hours and 10 minutes; serves 10
You might need to buy:
  • extra-virgin olive oil
  • minced fresh oregano leaves
  • grated zest from 1 lemon
  • red pepper flakes