RUB IT IN
Stir these mixes—which can be stored in a container at room temp for up to three months—and pat about 2 Tbsp into each pound of meat, fish, or veggies. For even more flavor, refrigerate it all a couple of hours before cooking.
Fire & Smoke
¼ cup SMOKED PAPRIKA, 2 Tbsp ANCHO CHILE POWDER, 2 Tbsp GROUND CUMIN, 2 tsp KOSHER SALT, 1 tsp coarsely cracked BLACK PEPPER, 1 tsp DRY MUSTARD
Salty Seaside
16 BAY LEAVES, finely crushed (2 tsp), 1 Tbsp SWEET PAPRIKA, 1 Tbsp KOSHER SALT, 2 tsp CELERY SEEDS, 1 tsp GROUND GINGER, ½ tsp DRY MUSTARD, ⅛ tsp GROUND NUTMEG, pinch of CAYENNE
LET IT SOAK
Assemble marinades in a resealable bag or bowl. Add 1½ lbs vegetables, seafood, or meat and…
