If You Like X, Try Y

Trying to expand your taste horizons? The experts in Food Network Kitchen suggest a few easy ways to branch out.

Photo By: Janelle Jones ©Janelle Jones

Photo By: Jeff Harris ©Hearst Communications Inc., 2012

If You Like Sriracha ...

Try Hot Honey

Lovers of the sweet and spicy hot sauce will also appreciate the subdued, versatile heat of chile-infused honey. It's still difficult to find in stores, but you can easily make your own by heating some honey in a saucepan with a combination of your favorite chiles. From there, the possibilities are endless, but the spicy sweetness of the condiment is particularly well-received on crisp fried chicken or a slice of pizza.

If You Like Italian Seasoning ...

Try Za'atar

Even if you've never tried za'atar, you might find its taste familiar. The popular Middle Eastern spice blend is usually made of thyme, oregano, cumin, sesame seeds, marjoram and sumac, a dried and ground-up fruit that lends a lemony brightness to dishes. Try it on grilled chicken or sprinkled over fried eggs.

If You Like Swiss Chard ...

Try Beet Greens

The next time you buy a bunch of beets, save the tops. They're delicious, stems and all, with a sweet, earthy flavor reminiscent of their roots. They cook up just like chard or collard greens — try braising them with bacon, vinegar and chicken stock, or slice them into very thin ribbons for a hearty slaw.

 

If You Like Garlic ...

Try Black Garlic

Black garlic isn't actually a new variety of the popular aromatic vegetable — it's a recently developed product made from Korean or Californian garlic, heated over several weeks until the cloves become pitch-black, sticky-soft and intensely sweet. It can be pricey, but a little goes a long way and it keeps for a while if refrigerated in an airtight container.

If You Like Quinoa ...

Try Amaranth

Like quinoa, amaranth is actually a seed, not a grain, making it gluten-free and high in protein and fiber. When cooked, it has a nutty flavor and a texture similar to steel-cut oats. It can also be prepared with more liquid to have the consistency of polenta, or even popped in a hot, dry pan into a crunchy snack. 

If You Like Mayo ...

Try Japanese-Style Mayo (Such As Kewpie)

Rice wine vinegar and a little MSG set this sweet, tangy, savory Japanese mayo far apart from its American cousin. Use it as you would regular mayo to bring some umami to your favorite potato salad, deviled eggs or weekday sandwiches.

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