Food & Drink

You’ll want Everything Seasoning on everything

"Everything Spice" will keep in an airtight bag for weeks.
"Everything Spice" will keep in an airtight bag for weeks. Darrell Sapp/Pittsburgh Post-Gazette

You know you have a keeper when you make a recipe and can’t keep your hands away from the finished dish.

So it is with this Everything Seasoning mix. I want to put “Everything” on everything. So far, I’ve put it on toast, scrambled eggs, vegetables, chicken and fish. With purposeful irony, I sprinkle it on top of a cream cheese-schmeered plain toasted bagel.

I keep an open container of Everything in my personal seasoning basket along with kosher salt, hot sauce, soy sauce, pepper flakes and pepper mill.

If the sunflower seeds are too sharp for your tummy, leave them out. Find nigella seeds (aka charnushka and kalonji) at Indian markets.

Everything Seasoning

From the Ox Restaurant in Portland, via Sunset Magazine.

1/4 cup sesame seeds

1/4 cup sunflower seeds

2 tablespoons poppy seeds

2 teaspoons nigella seeds

1/2 teaspoon caraway seeds

2 teaspoons dried onion flakes

2 teaspoons dried garlic flakes

2 teaspoons sea salt

Preheat oven to 325 degrees. Spread sesame and sunflower seeds in a pan and bake, shaking twice, until light golden, 7 to 8 minutes. Pour into a bowl.

Heat a dry skillet over medium heat and toast the following in turn until fragrant and slightly darker, and add to bowl: poppy seeds, 5 minutes; nigella seeds, 2 minutes; caraway seeds, 1 minute.

Stir in dried onion flakes, dried garlic flakes and sea salt. Stir before using.

Yield: About 3/4 cup.