The warm summer months are prime time for firing up the grill and cooking tasty meats and veggies outdoors. But you can take your grilling game to the next level with flavorful homemade spice rubs. These easy dry rub recipes add lots of flavor with little effort.

Lemon-Pepper Rub

This zingy, lemony rub is fantastic on chicken, pork chops, shrimp and white fish like tilapia or cod. The tart lemon and pepper provide the perfect counterpoint to the charred smokiness from the grill.

To make the **lemon pepper spice rub**, simply mix together:

– 2 tablespoons lemon zest

– 2 tablespoons coarse black pepper

– 1 tablespoon kosher salt

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

Rub it onto meat or seafood about 30 minutes before grilling. The rub helps form a tasty crust while infusing tons of bright flavor.

Cajun Spice Blend

Transport your tastebuds to New Orleans with this bold **Cajun spice rub recipe**. It’s excellent on steak, chicken, pork and seafood like shrimp or catfish. The blend of paprika, garlic, onions and pepper packs some serious heat.

Mix up a batch by combining:

– 2 tablespoons paprika

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 1 tablespoon dried oregano

– 2 teaspoons cayenne pepper

– 1 teaspoon black pepper

– 1 teaspoon white sugar

– 1 teaspoon salt

Generously coat your protein of choice for a down-home Southern flavor.

Coffee-Chile Rub

This unexpected blend of sweet coffee and spicy chile is crazy good on beef. The rub caramelizes beautifully on grilled steaks, burgers and ribs.

Whip up this easy **coffee spice rub** by mixing:

– 3 tablespoons ground coffee

– 2 tablespoons brown sugar

– 2 tablespoons chili powder

– 1 tablespoon kosher salt

– 2 teaspoons ground cumin

– 1 teaspoon cinnamon

The coffee adds wonderful smoky, bittersweet notes while the chili powder brings on the heat.

Jerk Spice Rub

Transport yourself to the Caribbean with the help of this zippy **jerk spice recipe**. It contains the iconic warm flavors of Jamaica: allspice, cloves, nutmeg, garlic, chiles and more.

Mix up this island-inspired spice blend:

– 2 tablespoons brown sugar

– 2 tablespoons dried thyme

– 1 tablespoon garlic powder

– 1 tablespoon onion powder

– 2 teaspoons ground allspice

– 1 1⁄2 teaspoons cayenne pepper

– 1 teaspoon ground nutmeg

– 1 teaspoon ground cinnamon

– 1 teaspoon ground cloves

– 1 teaspoon salt

– 1 teaspoon black pepper

It’s dynamite on chicken, pork, shrimp, scallops and firm white fish. The spice rub also makes a great marinade when mixed with oil and lime juice.

Steakhouse Rub

Get that classic steakhouse flavor at home with this umami-packed spice blend. It contains lots of savory ingredients like garlic, onion and mustard powder which get absolutely addicting when charred over an open flame.

Whip up a batch by mixing:

– 1⁄4 cup coarse sea salt

– 2 tablespoons garlic powder

– 2 tablespoons onion powder

– 2 tablespoons mustard powder

– 1 tablespoon black pepper

– 2 teaspoons paprika

– 1 teaspoon celery salt

Generously season your favorite cuts of steak with this rub at least 30 minutes before grilling. It forms a flavorful, textured crust on the exterior while keeping the inside nice and juicy.

So fire up the grill and get ready to take your grilling recipes to all new heights of flavor with these fast and easy **spice rubs for grilling**. The possibilities are endless when you use homemade rubs to add lots of flavor without much effort. Give them a try this summer!

Herbs are an essential ingredient in many dishes. Their flavors can elevate simple meals into culinary masterpieces. When cooking with herbs, you have two main options – fresh or dried. Both have their advantages and disadvantages. This ultimate guide will teach you everything you need to know about cooking with fresh and dried herbs.

What’s the Difference Between Fresh and Dried Herbs?

Fresh and dried herbs come from the same plants, but their textures and flavors differ significantly.

Fresh Herbs

Fresh herbs are recently harvested from plants and still contain moisture. Common fresh herbs used in cooking include basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme.

The main benefits of fresh herbs are:

– More intense, complex flavor – The flavor compounds in fresh herbs are at their peak. They deliver bright, pronounced herbal flavors.

– Soft texture – The leaves and stems have moisture content, so they are supple and soft. This allows them to blend into dishes easily.

– Short shelf life – The downside is that fresh herbs are highly perishable. They only stay fresh in the refrigerator for about a week.

Dried Herbs

Dried herbs are fresh herbs that have been dehydrated to remove moisture. Popular dried herbs used in cooking include basil, oregano, parsley, rosemary, sage, and thyme.

The main attributes of dried herbs include:

– Concentrated flavor – The dehydration process concentrates the flavors and essential oils. Dried herbs have intense flavors.

– Long shelf life – Properly stored dried herbs can last up to a year. There’s no need to worry about spoilage.

– Brittle texture – With no moisture left, dried herbs have a dry, crumbly texture. They don’t fully integrate into dishes.

Now that you know the key differences between fresh and dried herbs, let’s go over when and how to use each.

Cooking with Fresh Herbs

Fresh herbs add a pop of flavor, aroma, and vibrancy to dishes. Their soft texture allows them to blend in seamlessly. Follow these tips when cooking with fresh herbs:

Add Them Towards the End

The flavors and aromas of fresh herbs dissipate with prolonged cooking. For best results, stir them in during the last few minutes of cooking. This helps them retain their flavors.

Use More Generously

Don’t be shy when adding fresh herbs. Use around 3 times more fresh herbs than you would dried since their flavor is less concentrated. Sprinkle them liberally over dishes.

Handle Gently

Treat fresh herbs delicately when prepping and adding them to dishes to avoid bruising. Chop them finely just before adding. Whole leaves can be stirred in for visual appeal.

Store Properly

Always wash and dry fresh herbs thoroughly before storage. Wrap the stems in damp paper towels, place inside a partially closed plastic bag, and refrigerate. This keeps them fresh for up to a week.

With the right techniques, fresh herbs add incredible flavor and vitality to home cooking.

Cooking with Dried Herbs

While dried herbs can seem bland compared fresh, they have some advantages. Follow these guidelines when cooking with dried herbs:

Use Smaller Amounts

A little dried herbs goes a long way since their flavors are highly concentrated from dehydration. Use around 1/3 the amount of dried herbs vs. fresh. Start with 1/4 teaspoon per 4-6 servings.

Add Early On

To allow their flavors to permeate dishes, add dried herbs early in the cooking process. Sprinkle them into soups, sauces, grains, and more during initial cooking stages.

Crush First

To release their essential oils, always crush dried herbs between your fingers before adding them. If a recipe calls for whole dried herbs, crush them halfway.

Store in Airtight Containers

To maximize shelf life, store dried herbs in airtight glass jars or containers away from light and heat. Don’t store near the stove, or they’ll lose flavor.

While they lack the vibrancy of fresh herbs, dried herbs deliver convenience, affordability, and big flavor.

Fresh vs. Dried Herb Conversion

Wondering how much fresh herbs equals dried and vice versa? Generally, you need:

– 1 tablespoon of chopped fresh herbs = 1 teaspoon dried herbs

– 3 sprigs or stems of fresh herbs = 1 teaspoon dried herbs

Here’s a more detailed herb conversion chart:

Fresh Herb	Dried Herbs
1 tablespoon chopped basil	1 teaspoon dried basil
1 tablespoon chopped cilantro	1 teaspoon dried cilantro
1 tablespoon chopped dill	1 teaspoon dried dill
1 tablespoon chopped mint	1 teaspoon dried mint
1 tablespoon chopped oregano	1 teaspoon dried oregano
1 tablespoon chopped parsley	1 1⁄2 teaspoons dried parsley
1 small sprig rosemary (2-3 inches)	1⁄2 – 1 teaspoon dried rosemary
1 tablespoon chopped sage	1 teaspoon dried sage
1 tablespoon chopped tarragon	1 teaspoon dried tarragon
1 tablespoon chopped thyme	1 teaspoon dried thyme

With this handy conversion, you can easily substitute dried herbs for fresh and vice versa. Adjust to taste based on the desired intensity.

Sample Recipes Cooking with Fresh and Dried Herbs

Here are some delicious recipes highlighting fresh and dried herbs:

Pasta with Fresh Basil Pesto

This summery pasta dish combines fresh basil, garlic, Parmesan, pine nuts, olive oil, salt and pepper blended into a vivid green pesto sauce. Toss with hot pasta for a quick, flavorful meal. The fresh basil gives the pesto a delightful herbal vibrancy.

Roast Chicken with Dried Herbs

Coat a whole chicken with olive oil and generously season all over with dried thyme, rosemary, sage and garlic powder before roasting. As the chicken cooks, the dried herbs infuse it with aromatic flavor inside and out.

Fresh Mint Chutney

A tasty Indian condiment, mint chutney combines fresh mint, cilantro, garlic, ginger, lemon juice, yogurt and spices like cumin and chili powder. Blend together and serve as a dip for samosas, pakoras or flatbreads like naan. The fresh mint gives it a cool, refreshing bite.

So try experimenting with fresh and dried herbs in the kitchen today! Adjust recipes to suit your tastes and take your cooking to new flavor heights.

Sipping a refreshing cocktail is one of life’s simple pleasures. Herb-infused cocktails take that enjoyment up a notch by infusing vibrant, fresh flavors into classic and innovative drink recipes. Whether you’re hosting a summer barbecue, celebrating the holidays, or simply winding down after work, herb-infused cocktails are a crowd-pleasing option suitable for every occasion.

Elevate the Flavors of Summer

The bright, sunny days of summer call for herb-infused cocktails that sing with fresh, vibrant flavors. Basil, cilantro, rosemary, thyme, and mint are excellent options for summer cocktails as they pair beautifully with seasonal fruit flavors.

Backyard Basil Smash

Muddle fresh basil leaves with lemon slices and simple syrup in a cocktail shaker. Add ice, gin, and club soda. Shake vigorously and strain into an ice-filled glass. Garnish with basil. The sweet, peppery flavor of basil complements the tart lemon and gin.

Watermelon Rosemary Fizz

Muddle watermelon chunks and rosemary sprigs in a shaker. Add vodka, lemon juice, simple syrup, and ice. Shake and strain into a glass filled with ice. Top with club soda and garnish with watermelon wedge. The piney rosemary notes contrast beautifully with the sweet juicy watermelon.

Warm Up with Herbal Winter Cocktails

When the weather turns cold, warming spices and herbs like cinnamon, nutmeg, cloves, and ginger give cocktails a comforting seasonal twist. Sip these herb-infused drinks by the fire or bring to a holiday party.

Spiced Apple Cider Sangria

Simmer apple cider, orange juice, lemon juice, cloves, cinnamon sticks, star anise, nutmeg, apples, pears, and brandy together in a pot. Remove from heat and allow to steep for 30 minutes. Strain into a pitcher filled with red wine and orange slices. Ladle into glasses over ice for a comforting, spiced sangria.

Cranberry Thyme Fizz

In a shaker filled with ice, add vodka, cranberry juice, fresh thyme leaves, and lemon juice. Shake vigorously and strain into an ice-filled glass. Top with ginger beer and garnish with a thyme sprig and lemon wheel for a sweet, herbal cocktail.

Elevate Weeknight Cocktails with Herbs

Even ordinary weeknights deserve a touch of flavorful flair. Herbs like cilantro, sage, and oregano can transform basic cocktails into vibrant, herbaceous delights.

Cilantro Jalapeño Margarita

Rim a glass with salt mixed with dried cilantro. In a shaker filled with ice, add tequila, orange liqueur, lime juice, simple syrup, sliced jalapeños, and a handful of cilantro leaves. Shake and double strain into the prepared glass. The cooling cilantro balances beautifully with the jalapeño’s heat.

Oregano Gimlet

In a shaker filled with ice, muddle fresh oregano leaves with simple syrup and lime juice. Add gin and shake vigorously. Strain into a chilled coupe glass. Garnish with an oregano sprig. The woodsy, slightly minty notes of oregano give this classic cocktail a delightful twist.

No matter the season or occasion, herb-infused cocktails are an easy way to elevate flavors and add intrigue to any gathering. Keep your bar stocked with fresh herbs so you can mix and mingle flavorful drinks anytime the mood strikes.