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2 tablespoons paprika

1 tablespoon dark brown sugar

1 tablespoon ground ancho chile

1 to 3 teaspoons ground chipotle chile

½ teaspoon ground cumin

½ teaspoon ground black pepper

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container at room temperature for up to 1 month.

Provençal Herb Rub

The hot, dry landscape of Provence produces herbs of particular intensity, and the cuisine of that region is inundated with them. Fennel, rosemary, thyme, and basil mixed with citrus and lots of garlic flavors everything from Provençal fire-roasted lamb to loup de mer (a Mediterranean bass) grilled over fennel twigs.

TIMING

Prep: 5 minutes

GETTING CREATIVE

• Replace the basil with 1 tablespoon dried tarragon for a subtle anise flavor.

• Team this rub with Orange-Espresso Glaze (page 387), Roasted Garlic Paste (page 392), Mignonette Marinade and Mop (page 352), or Orange-Fennel Brine (page 362).

TIP

• Crush the fennel seed in a mortar and pestle or in a zipper-lock bag with a heavy skillet. Crush the rosemary between your fingers.

* * *

GOOD WITH

Seafood: shrimp, scallops, salmon, any white-fleshed fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork, veal

INGREDIENTS (MAKES ABOUT 3 TABLESPOONS)

1 tablespoon fennel seed, crushed

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

2 teaspoons garlic salt

1 teaspoon ground black pepper

1 teaspoon ground dried orange peel

2 tablespoons dried basil

½ teaspoon kosher salt

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container.

Cajun Blackening Rub

The Cajun technique of blackening food in a super-heated iron skillet shares the same flavor challenges as grilling over a roaring flame. The bitterness of charring has to be met with assertive seasoning. This rub is built for fire. It is not hot, but it is aggressively aromatic, able to hold its own against the highest flame.

TIMING

Prep: 5 minutes

GETTING CREATIVE

• Team this rub with Dr Pepper’s Magic Elixir (page 361), Steakhouse Brine (page 369), Ten-Pepper Brine (page 369), Hot Pepper–Bourbon Syrup (page 384), or Salsa Butter (page 393).

* * *

GOOD WITH

Seafood: shrimp, scallops, salmon, any white-fleshed fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork, veal

INGREDIENTS (MAKES ABOUT ¼ CUP)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

½ teaspoon mustard powder

¾ teaspoon ground white pepper

¾ teaspoon ground black pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

1 tablespoon sweet paprika

1 tablespoon kosher salt

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container.

Tuscan Rosemary Rub

Simple and straightforward, this all-purpose herb rub is perfect for anything from artichokes to potatoes to steak (hmm, not a bad menu!).

TIMING

Prep: 5 minutes

GETTING CREATIVE

• Pair this rub with Orange Tapenade Dip (page 391), Roasted Garlic Paste (page 392), or Red Wine–Rosemary Brine (page 366).

* * *

GOOD WITH

Seafood: shrimp, scallops, salmon, any white-fleshed fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork, veal, beef

INGREDIENTS (MAKES ABOUT ¼ CUP)

2 tablespoons dried rosemary, crushed

2 cloves garlic, minced

1 teaspoon kosher salt

¼ cup finely chopped fresh flat-leaf parsley

1 tablespoon ground black pepper

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.

Sage and Savory Rub

If you’re grilling poultry, try this dried herb rub. The flavors are similar to commercial poultry seasoning. It’s also great on pork. For a simple basting liquid, mix the rub with olive oil. Or grind the rub very finely and mix it with other liquids, such as apple cider and olive oil, to use as an injector marinade for poultry.

TIMING

Prep: 5 minutes

* * *

GOOD WITH

Seafood: any