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Hmm, I could imagine the whole coriander seeds would need to be roasted much longer than coriander powder to release flavor. Many recipes just call for adding the spice powders all at once, but many others I've seen call for adding the coriander powder toward the end. (Similarly to how you'll...

Hi Suthseaxa, I cook a lot of Indian food, so maybe I can offer some help. I haven't worked with WHOLE coriander seeds (through a spice grinder is on my wish list...), but I always add the coriander powder at the end, and that's what I've seen a lot of Indian recipes call for. It's supposed to...

Thank you, Josie! Glad to join you guys :) Amy

We had an afternoon tea yesterday to celebrate Mother's day. I made buttermilk scones and fresh whipped cream served with jam, a few simple desserts, and a bunch of tea sandwiches designed to please the whole family: egg salad with dijon mayo & salad greens, chicken salad on whole grain, ham &...

Hello all! First time posting. I'm in the Philadelphia area and happened to see a live demo by Marisa McClellan and purchased one of her books, 'Preserving by the Pint.' I've always loved to cook, but this inspired me to finally delve into home canning a bit. Last year I canned tomato "ketchup"...