title: Mediterranean Hot: Spicy Recipes from Southern Italy, Greece, Turkey & North Africa
author:  Aglaia Kremezi 
description: <i>Hot</i> in Mediterranean culinary lingo means the use of one or more of the following spices: capers, chilies, cilantro, cumin, garlic, onion, paprika, or hot pepper. Kremezi's book is distinguished by her twist on tradition; here, Greek moussaka boasts spices and a yogurt topping, and pesto excludes basil and garlic to feature arugula, cilantro, mint, and parsley. Lengthy kitchen preparations for many of the dishes preclude the book's use by novices or by home chefs with little discretionary time. <i>Barbara Jacobs</i>
zlib_text: Superjuicy Steak
  Freezer-to-Grill Technique
  Chicken Tacos
  Smoky, Spicy —and Easy
  Best Grilled Onions
  More Than a Condiment
  Is It Done Yet?
  Our Complete Guide to 
  Judging Food Doneness
  Paella on the Grill
  New Trick for Even Cooking
  Tasting Parmesans
  Can You Buy the Cheap Stuff?
  New Vegetable Slaws
  Move Over, Cabbage
  ˚
  Pesto Calabrese
  Walkaway Ratatouille
  Great Grilled Pizza
  N U M B E R  1 4 1
  A U G U S T  2 0 1 6
  CooksIllustrated.com
   $6.95 U.S.  
  
  Seed Spices 
  CORIANDER tastes like a cross between roasted nuts and vibrant 
  citrus. CUMIN perfumes Indian, Latin, and Middle Eastern dishes with 
  earthy bitterness and hints of lemon. Crisp YELLOW MUSTARD seeds 
  are often added to pickling brine. Anise-y CARAWAY, also a pickling 
  spice, is used in German cooking. Grating acorn-like NUTMEG adds 
  warm sweetness to baked goods, mulled drinks, and cheese sauces. 
  Tiny CELERY seeds lend a warm, bitter kick to potato salads and Bloody 
  Marys. Sweet, rice-shaped FENNEL seeds are an Italian sausage 