From bread and squash to chicken and tofu.
Our favorite part: The recipe can be riffed on—all to taste, it’s just a marinade—and the application can, too. Here are some ways to play around:Call in another sassy allium. Try minced shallot, chive, scallion, or even our old friend, onion. Or, take another direction entirely and substitute fresh, grated ginger or turmeric.
Psst, any of these can be includedSwap out the smoked paprika for sweet or hot. Replace the cumin seeds with crushed caraway or fennel seeds. Add in some cayenne or hot ground mustard for kick. Or, try a blend, like chili powder and za’atar.Bump up the flavor—and/or the color!—by adding another condiment to the mix. Think dijon, tahini, or miso . Harissa or hot sauce .
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