1. Pumpkin pie spice
Use it for: Pies, pancakes, oatmeal, coffee and anything that asks for pumpkin pie spice. Use it one-for-one in a recipe.
The blend: Stir together 2 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 1/2 teaspoons ground nutmeg, 1 teaspoon ground allspice and 1 teaspoon ground cloves. Store in a small jar.
2. Stuffing seasoning
Use it for: A pan of bread stuffing or dressing. Start with about 1 tablespoon for a pan, then taste and add more.
The blend: Mix 2 teaspoons rubbed sage, 2 teaspoons dried thyme, 1 teaspoon dried marjoram, 1 teaspoon crushed dried rosemary, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1/2 teaspoon black pepper.
3. Taco seasoning
Use it for: Ground beef, chicken or beans. Start with about 2 tablespoons per pound of meat, with a splash of water, and adjust.
The blend: Mix 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and a pinch of cayenne if you like heat.
4. Ranch seasoning
Use it for: Dip, dressing, roasted potatoes and chicken. For dip, start with about 1 tablespoon per cup of sour cream or plain yogurt.
The blend: Mix 2 tablespoons dried parsley, 1 tablespoon dried dill, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons dried chives, 1 teaspoon black pepper and 1 teaspoon salt.
5. Italian herb blend
Use it for: Pasta sauce, salad dressing, roasted vegetables and bread dip.
The blend: Mix 1 tablespoon each of dried oregano, dried basil and dried thyme, 2 teaspoons dried parsley, 1 teaspoon garlic powder and, if you like, 1/2 teaspoon red pepper flakes.
6. Onion soup style mix
Use it for: Dips, meatloaf, roast seasoning and soups. Start with a spoonful or two and taste.
The blend: Mix 1/4 cup dried minced onion, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1/2 teaspoon celery seed and 1/2 teaspoon black pepper. Add salt when you cook, so you control it.
7. Make it, store it, keep it fresh
Use it for: Spice blends lose punch as they sit.
The blend: Use dry spoons and an airtight jar. Keep the jar away from the stove and sunlight, label it with the blend and the date you made it, and make a fresh batch when the smell fades. Make small batches you will use up.
8. Start light on salt
Use it for: Salt is the easiest thing to add and the hardest to remove.
The blend: Leave the salt out of the jar if you cook for people who watch their sodium, or keep it small and add salt at the stove. Taste the finished dish before adding more.
Recipes that use these tips
Put the blends to work:
- Ground beef tacos: a quick use for taco seasoning.
- Thanksgiving make-ahead timeline: where stuffing fits in the plan.
- How to make gravy: the other half of the Thanksgiving plate.
- 5 spicy rubs to mix at home: more blends for meat and vegetables.
- Homemade cajun seasoning: a hotter pantry blend.