Five Seed Roasted Potatoes

This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of the late restaurant, Poppy, here in Seattle. The spice mix is a version of Bengali Five Spice, a.k.a. Panch Phoron, using ajwain seed in place of fennel. I made this for a celebratory Sunday evening feast after enjoying the sunny afternoon harvesting potatoes. Lots of love went into growing our potatoes this year, and it was a joy to toss them with this exquisite mixture. Thanks, Jerry!

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Bengali Five Spice Roasted Chicken

This dish was featured on the cover of Sunset Magazine in a feature on one-dish dinners. It was a great issue -- not just because they lauded World Spice as their "holy grail for spices" -- and this is a great recipe. Enjoy!

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