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The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »
This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »
This otherwise traditional dry rub incorporates coffee whose sweet, earthy flavor is perfect for ribs. Get the recipe for “A Little Jolt” Rub »
The Chimayó chile, an heirloom varietal that tastes slightly of curry powder, harvested in the town of Chimayó in New Mexico is not mass produced like common chile powder, and generally has to be ordered online—but the flavor it imparts is well worth it. Get the recipe for Chimayó Chile Rub »
Baharat is an all-purpose spice blend, and adds a distinctly Turkish flair to manti, as well as vegetable dishes or as part of a dry rub for grilled meats. Get the recipe for Baharat Spice Mix »
This fragrant spice-rubbed grilled chicken is seasoned to the hilt before roasting, bringing out the aromatics. Get the recipe for Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar) »
Joseph De Leo
In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin. Get the recipe for Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes »
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work. Get the recipe for Pesto-Rubbed Chicken with Panzanella »
This mixture of coriander, cumin, cloves, mustard seeds, and eleven other spices is wonderful sprinkled on grilled fish, dal, stews, and curries. Get the recipe for Malabar Masala »
Developed by spice expert and proprietor of La Boîte, this brightly flavored spice blend is nutty and sour, with a hint of acidity and the perfect amount of heat. Use it on roast duck, short ribs, beets, or grilled octopus. Get the recipe for Taste of 2016 »
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