"Cooking with Spices" by Mark C. Stevens.
A new cookbook from the New Orleans-based Mark C. Stevens arrived in our kitchen at just the right time. While spice has its applications year round, it’s during the cold and damp that we set aside the time to toast, brew, stew, and simmer—and truly let our spices soar. If you fear you’re too stopped up to enjoy the subtleties of a Tunisian Tabil Paste or an Herbes et Épices de Provence Blend (both found in Stevens’ book), we prescribe the below. Read our review of Cooking with Spices here.
Throat Tea
Yield: 4 cups
Ingredients:
- 4 cups water
- 1 tsp. dried sage
- 1 tsp. dried thyme
- 5 to 7 juniper berries
- 1 (1-inch) piece horseradish root, grated or sliced
- 1 lemon, cut into thin slices
- 1 tbsp. honey
Method:
- In a medium saucepan, heat the water until it’s just about to boil, then turn off the heat.
- Place the sage, thyme, and juniper berries in a cheesecloth pouch or tea canister. Submerge in the hot water and let it sit for 3 to 5 minutes. Place the horseradish in a separate cheesecloth pouch and add it to the water. Steep for 2 to 3 minutes more.
- Remove and discard the pouches. If consuming right away, stir in the lemon slices and honey. Alternatively, refrigerate in an airtight jar for up to 1 week. Reheat when ready to drink and add the lemon and honey.
