Blackened seasoning turns chickpeas into the stars of this spinach salad
Once, many years ago, a fellow food writer sidled up to me and asked: “I don’t really cook with spices, do you?” he said. “I just like everything to taste fresh.”
I couldn’t have disagreed more. Not only do I adore cooking with spices, but I find them key to adding layers of flavor to vegetables, to unlocking the secrets of dishes from around the world, to getting out of almost any cooking rut. Spices, I said, can make anything taste more, not less, fresh.