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will be perfect. I generally use a 2-ounce ramekin. For this Chicken Rub, use half a ramekin of toasted ground fennel seeds, 1 full ramekin of toasted ground coriander seeds, half a ramekin of toasted ground cumin seed, and so on. Note that these proportions are based on ground—not whole seed—quantities, so measure the spices after they’re ground.

As far as chile powder is concerned, I try to always use those that are pure. For example, a powder that is made of nothing but passila chiles is better than a mixture of several varieties (along with who-knows-what other spices and fillers).

Software :

½ part toasted ground fennel

seeds (see Notes)

1 part toasted ground coriander

seeds

½ part toasted ground cumin seeds

½ part toasted ground celery seeds

¼ part toasted ground white

peppercorns

¼ part toasted ground black

peppercorns

½ part toasted ground red pepper

flakes

1 part dried, rubbed sage

1 part filé powder

1 part ground dried onion flakes

¾ part chile powder (I use passila;

see Notes)

1 part confectioners’ sugar

¼ part garlic powder

½ part ground cinnamon

Hardware :

Small sauté pan, preferably

non-stick

Spice or coffee grinder

Mixing bowl

Airtight storage container

This rub is amazingly good on popcorn.

Fish Rub

This is great for grilling, broiling, and blackening all types of fish, and it’s also good on shrimp, scallops, and lobster. Just keep in mind that rubs require high heat to “activate” their flavors.

Application : Rub

Toast the spices separately as described in Spice Rubs, using a small non-stick sauté pan, then grind them in a spice or coffee grinder.

Combine all the ingredients in a mixing bowl, then transfer to an airtight storage container for up to 3 months. When you’re ready to use the rub, add salt as necessary.

Software :

½ part toasted ground fennel

seeds (see Notes)

½ part toasted ground cumin seeds

1 part toasted ground celery seeds

¼ part toasted ground white

peppercorns

½ part toasted ground black

peppercorns

¼ part toasted ground red pepper

flakes

½ part confectioners’ sugar

¼ part paprika

¼ part garlic powder

1 part ground dried onion flakes

1 part chile powder (I use guajillo; see Notes)

½ part filé powder

Hardware :

Small sauté pan, preferably

non-stick

Spice or coffee grinder

Mixing bowl

Airtight storage container

Beef Rub

This is great for pan-searing, grilling, blackening, or broiling just about any cut of beef. Just remember that rubs need a high-heat cooking method to “activate” their flavors.

Application: Rub

Toast the spices separately and grind them as described in Spice Rubs, using a small non-stick sauté pan and a spice or coffee grinder. Combine all the ingredients in a mixing bowl, then transfer to an airtight storage container for up to 3 months. When you’re ready to use the rub, add salt as necessary.

Software :

1 part toasted ground coriander

seeds (see Notes)

1 part toasted ground cumin seeds

½ part toasted ground celery seeds

¼ part toasted ground white

peppercorns

¼ part toasted ground black

peppercorns

¼ part toasted ground red pepper

flakes

¼ part confectioners’ sugar

¾ part garlic powder

1 part mild chile powder (I use New

Mexico; see Notes)

½ part ground dried onion flakes

½ part filé powder

½ part dried rubbed sage

Hardware :

Small sauté pan, preferably

non-stick

Spice or coffee grinder

Mixing bowl

Airtight storage container

Haste Makes Paste

A rub and a marinade in one, use this for roasts that will be broiled, grilled, or—roasted. It’s not pretty (the paste will burn in places), but the meat will be delicious, especially if the meat is lamb. The paste will also make a mess of the grill (it will stick, but the meat won’t). I usually fire up some extra charcoal and throw it right on the cooking grate just after I remove the meat. The charcoal burns off the offending residue and then falls through to the bottom grate—no muss, no fuss.

Application: Rub

Place the garlic in the bowl of a food processor and finely