The trick to making the best everything bagel seasoning is to toast the seeds and spices in a skillet! That way, it tastes just like a freshly toasted everything bagel. Recipe yields a little over ⅓ cup (6 tablespoons).
INGREDIENTS

2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon kosher salt or ½ teaspoon fine sea salt
¼ teaspoon red pepper flakes (optional)
INSTRUCTIONS
In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

When purchasing spices, the real taste of meats can be lost if the points that need to be considered are ignored. He expressed that due to the demands of the citizens increased. Tuncay Tezcan said, “For nearly three months, there was tension and stagnation in the markets due to the pandemic. Everyone was locked up at home during this period, for precautionary reasons. When the rules started to be relaxed as of June 1, the markets started to move. This movement started to show a little more vitality in the spice business in our sector before the Eid al-Adha. During this period, we have Turkish citizens coming from Europe. They came to Turkey, but they bring their holiday shopping with a mobility market. Saying that our business is good now, we hope it will be even better. ”Stating that the sector is increasingly active every day, Tezcan said,“ As the day goes on, the process becomes more active. It started to be more abundant in our work. So our turnover is increasing. In other words, every week is going higher than last week. Hopefully, this process will make all of our tradesmen smile ”.

Europeans are great hope
Turkish citizens, who generally live in Europe but come to the country for the holidays, add vitality to the spice industry. The kilograms of spices purchased by expats to take with them during the return process make the people in the sector smile.

Speaking on this subject, Tezcan said, “These European citizens are not only spice, they are mobilizing all sectors with Allah’s permission. Because there costs with costs in Turkey are very different. From here, they can shop almost 50 percent more economically than in Europe. That is why, on the way from here, they are in demand from their dried peppers, eggplants, Antep pepper, stuffed eggplant, all kinds of spices, other cosmetic groups, vegetable oils, etc. I also observe with my other tradesmen in the bazaar. There is a dynamism in their work, too. Our citizens coming from this Europe during the summer season really move our business ”.

The trick to making the best everything bagel seasoning is to toast the seeds and spices in a skillet! That way, it tastes just like a freshly toasted everything bagel. Recipe yields a little over ⅓ cup (6 tablespoons).
INGREDIENTS

2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon kosher salt or ½ teaspoon fine sea salt
¼ teaspoon red pepper flakes (optional)
INSTRUCTIONS
In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

You might notice that there are a lot of spices in the ingredients list when I could have just specified taco seasoning instead. The reason is that taco seasoning is not only deeply unhealthy (it’s like 3 kinds of salt) but it’s also not that tasty compared to homemade. The taco seasoning you end up making here is good not just for chicken but beef or pork too, once you try it, you’ll never go back to store bought!

Chicken taco ingredients
Corn tortillas. If you want crispy crunchy tortillas, you’re going to want corn tortillas. Flour tortillas are great too, but they don’t fry up the same way in the air fryer. Usually we like street taco size small corn tortillas (about 4 inches) but we also use the slightly bigger corn tortillas too, the ones that are about 6 inches. We have a local tortilleria where we get tortillas, but you know, Mission street taco corn (or flour) tortillas work well too!

If you’re looking for shortcuts, here are some options:

Buy pre-cut butternut squash
Buy pomegranate arils that have already been removed from the fruit, or substitute dried cranberries
Skip the kale—it’s not integral to the recipe, but I think it’s nice
Cook the wild rice in an Instant Pot to save 10-20 minutes cooking time
You might also be surprised to see that I didn’t peel the butternut squash. That’s right—you don’t have to! Once cooked, the skin becomes almost as tender as the flesh. I don’t think anyone will notice it.
This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It’s a beautiful dish for your holiday table! This recipe yields 6 to 12 servings (a lot!). You can cut this recipe in half, if desired.
INGREDIENTS
Wild Rice* and Toppings

2 cups wild rice, rinsed
4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
¾ cup chopped green onion (from 1 large or 2 medium bunches), divided
4 ounces goat cheese (about ⅔ cup crumbled)
Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries
½ cup raw pepitas (green pumpkin seeds)
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon

Bagel Tricks
The trick to making the best everything bagel seasoning is to toast the seeds and spices in a skillet! That way, it tastes just like a freshly toasted everything bagel. Recipe yields a little over ⅓ cup (6 tablespoons).
INGREDIENTS

2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced onion
2 teaspoons dried minced garlic
1 teaspoon kosher salt or ½ teaspoon fine sea salt
¼ teaspoon red pepper flakes (optional)
INSTRUCTIONS
In a small skillet, combine the sesame seeds, poppy seeds, dried onion, dried garlic, salt, and red pepper flakes (if using).
Warm over medium heat, stirring frequently, until the spices are fragrant and the sesame seeds are turning barely golden on the edges, about 5 minutes. Keep an eye on the pan, as the seeds can burn if they are not stirred frequently, especially during the last couple of minutes.
Transfer the mix to a small bowl to cool. Store cooled leftover spice blend in a jar at room temperature for up to 1 month.

Think beyond bagels! This seasoning blend recipe adds flavor to all kinds of snacks and side dishes. Just keep in mind that the seasoning contains salt, so you might scale the salt back a bit on whatever you’re serving it with.

Here are a few ways to use it:

On toast. Sprinkle it over avocado toast, buttered toast, or cream cheese on toast. It’s surprisingly good on peanut butter toast, too.
On soup. I can vouch that this blend adds some fun flavor and crunch when sprinkled over creamy cauliflower soup. (I have a hunch it would be good on mashed potatoes, too.)
On vegetables. Liven up your roasted vegetables with a sprinkle of everything blend. I loved it on roasted Brussels sprouts with a swoosh of tahini sauce underneath. Both the spice blend and tahini contain sesame seeds, so they go great together. This treatment would be great on roasted broccoli, too.
On dips. Try sprinkling everything bagel blend on hummus, or simple tahini or sour cream-based dips.
On popcorn. Everything blend on stovetop popcorn? Have mercy.

Do you love everything bagels? Me, too. They’ve always been my favorite. When we were little, our parents would take us to the bagel shop on Sundays. I’d jump up and down for an everything bagel, while my brothers went for the asiago or cinnamon raisin options. No, thanks!

As an adult, I’ve begrudgingly come to realize that white bread doesn’t make me feel very good. So, I opt for whole grain bagels when bagels present themselves, even though what I really want is an everything bagel.
Imagine my delight when I discovered how to make my own everything bagel spice blend. Now I can make any bagel an everything bagel! I can even make toast taste like an everything bagel. You can use this blend on much more, as you’ll see below.

The trick to making the best everything bagel seasoning is to toast it in a skillet. If you think about it, everything bagels go through the oven with the seeds and spices on the outside, so the toasted flavor is key. Freshly toasted everything bagel seasoning tastes way better than store-bought blends, like Trader Joe’s “Everything But the Bagel” blend. Let’s make some.

I’ve begrudgingly come to realize that white bread doesn’t make me feel very good. So, I opt for whole grain bagels when bagels present themselves, even though what I really want is an everything bagel.
Imagine my delight when I discovered how to make my own everything bagel spice blend. Now I can make any bagel an everything bagel! I can even make toast taste like an everything bagel. You can use this blend on much more, as you’ll see below.

Start with a good egg, a hot skillet, and a generous drizzle of olive oil, and you’ll end up with the most flavorful fried egg you’ve ever tasted. They are infinitely better than the rubbery, sulfurous eggs that come out of non-stick skillets. In fact, these are the only fried eggs I ever want to eat.
I learned this technique several years ago from Phoebe Lapine via her YouTube video on fried eggs. Thanks, Phoebe! I’ve been cooking eggs this way ever since.

Think beyond bagels! This seasoning blend recipe adds flavor to all kinds of snacks and side dishes. Just keep in mind that the seasoning contains salt, so you might scale the salt back a bit on whatever you’re serving it with.

Here are a few ways to use it:

On toast. Sprinkle it over avocado toast, buttered toast, or cream cheese on toast. It’s surprisingly good on peanut butter toast, too.
On soup. I can vouch that this blend adds some fun flavor and crunch when sprinkled over creamy cauliflower soup. (I have a hunch it would be good on mashed potatoes, too.)
On vegetables. Liven up your roasted vegetables with a sprinkle of everything blend. I loved it on roasted Brussels sprouts with a swoosh of tahini sauce underneath. Both the spice blend and tahini contain sesame seeds, so they go great together. This treatment would be great on roasted broccoli, too.
On dips. Try sprinkling everything bagel blend on hummus, or simple tahini or sour cream-based dips.
On popcorn. Everything blend on stovetop popcorn? Have mercy.

Do you love everything bagels? Me, too. They’ve always been my favorite. When we were little, our parents would take us to the bagel shop on Sundays. I’d jump up and down for an everything bagel, while my brothers went for the asiago or cinnamon raisin options. No, thanks!

As an adult, I’ve begrudgingly come to realize that white bread doesn’t make me feel very good. So, I opt for whole grain bagels when bagels present themselves, even though what I really want is an everything bagel.
Imagine my delight when I discovered how to make my own everything bagel spice blend. Now I can make any bagel an everything bagel! I can even make toast taste like an everything bagel. You can use this blend on much more, as you’ll see below.

The trick to making the best everything bagel seasoning is to toast it in a skillet. If you think about it, everything bagels go through the oven with the seeds and spices on the outside, so the toasted flavor is key. Freshly toasted everything bagel seasoning tastes way better than store-bought blends, like Trader Joe’s “Everything But the Bagel” blend. Let’s make some.

You might notice that there are a lot of spices in the ingredients list when I could have just specified taco seasoning instead. The reason is that taco seasoning is not only deeply unhealthy (it’s like 3 kinds of salt) but it’s also not that tasty compared to homemade. The taco seasoning you end up making here is good not just for chicken but beef or pork too, once you try it, you’ll never go back to store bought!

Chicken taco ingredients
Corn tortillas. If you want crispy crunchy tortillas, you’re going to want corn tortillas. Flour tortillas are great too, but they don’t fry up the same way in the air fryer. Usually we like street taco size small corn tortillas (about 4 inches) but we also use the slightly bigger corn tortillas too, the ones that are about 6 inches. We have a local tortilleria where we get tortillas, but you know, Mission street taco corn (or flour) tortillas work well too!

At first, I advise them to shop from reliable and constantly shopping points. 80 percent of the spice is our own production. The important thing in spice is aroma. Cumin should not have waited, black pepper should not have waited, because the products lose their characteristics, consumption, and aroma as they wait. I don’t want to think of a product that has lost its aroma or at all, but all the prepared sauces made with spices with something different with a mixed spice are useless. In other words, there is a taste of the meats they have made with so much manual labor, and there is also a meal saying “let’s get rid of that meat”. Therefore, they should shop as reliable as possible, from the points they know, check the spices they will buy with an eye first, and never hesitate to ask questions to the people they will shop with. Because he will not give little money to this kind of shopping.

Take less, eat well
“Does it make sense to buy the spice monthly or weekly?” Answering the question, Tezcan said, “Now the most important feature of spices is their aroma and smell. Whether it takes 50 grams, 100 grams, or 1 kilogram, it must be protected under healthy conditions. It must be protected from heat, sun and light. I recommend them to keep them in glass jars and to close their mouths tightly. But I advise them to buy and consume as little as possible and buy again. Because when the aroma of the spice is gone, it won’t work ”.

Prices went up but will fall
While there is a price increase in the spices coming from abroad due to the corona virus this year, the spice maker Tezcan, who hopes that this increase will decrease in a short time after the festival, said, “80 percent of the spices are of foreign origin. Our very beautiful plant that grows in Turkey, we have spices. However, most of them are of foreign origin. During the pandemic process, we had difficulties in procuring some products as there were huge restrictions on imports and exports, and there were huge delays or restrictions on transfers. As a result of the supply and demand issue, there has been a price increase in products that do not have a stock inside. Currently, prices are still at a high level, but stocks are slowly filling up. Hopefully, we expect a slightly more positive decline in spice prices after this process, ”he said.

The most beautiful is Eskişehir’s cumin
Speaking about the spices produced in Eskişehir, Tezcan stated that cumin grows generally in this region. Tezcan said, “The most cumin grows in Eskişehir region. When we look at it as a spice, cumin is a product of Eskişehir region. Especially in our Alpu district, the aroma and taste of cumin is very high. We usually buy our cumin in Alpu, Ankara Polatlı region. In our own facility, we process our machines that are completely hygienic and untouched by human hands ”.

When purchasing spices, the real taste of meats can be lost if the points that need to be considered are ignored. He expressed that due to the demands of the citizens increased. Tuncay Tezcan said, “For nearly three months, there was tension and stagnation in the markets due to the pandemic. Everyone was locked up at home during this period, for precautionary reasons. When the rules started to be relaxed as of June 1, the markets started to move. This movement started to show a little more vitality in the spice business in our sector before the Eid al-Adha. During this period, we have Turkish citizens coming from Europe. They came to Turkey, but they bring their holiday shopping with a mobility market. Saying that our business is good now, we hope it will be even better. ”Stating that the sector is increasingly active every day, Tezcan said,“ As the day goes on, the process becomes more active. It started to be more abundant in our work. So our turnover is increasing. In other words, every week is going higher than last week. Hopefully, this process will make all of our tradesmen smile ”.

Europeans are great hope
Turkish citizens, who generally live in Europe but come to the country for the holidays, add vitality to the spice industry. The kilograms of spices purchased by expats to take with them during the return process make the people in the sector smile.

Speaking on this subject, Tezcan said, “These European citizens are not only spice, they are mobilizing all sectors with Allah’s permission. Because there costs with costs in Turkey are very different. From here, they can shop almost 50 percent more economically than in Europe. That is why, on the way from here, they are in demand from their dried peppers, eggplants, Antep pepper, stuffed eggplant, all kinds of spices, other cosmetic groups, vegetable oils, etc. I also observe with my other tradesmen in the bazaar. There is a dynamism in their work, too. Our citizens coming from this Europe during the summer season really move our business ”.