I had to clean out my spice cabinet recently.
Let me be more specific: I had to clean out my spice cabinet AND my pantry because the two had spilled over into each other. I like a nice, neat spice cabinet (preferably with bottles arranged alphabetically).
In addition, you’re supposed to purge dried spices after no more than a year, and some of mine have been with me since the birth of my first child, 15 years ago (I’m looking at you, coriander seeds).
While I like spices in their pure form, there are a few that can do double duty without sacrificing flavor. Garlic salt is one of them.
More specifically, Lawry’s Garlic Salt. It didn’t need to be cleaned out because I go through it almost as quickly as its brother, Lawry’s Seasoned Salt, or its distant cousin, Worcestershire Powder (by David Wade).
Lawry’s Garlic Salt is my secret ingredient for garlic bread. Yes, it’s garlic and salt, but it’s also infused with parsley. Give a few quick shakes over a Brookshire’s baguette sliced and slathered with butter, and you’re ready to pop it in the oven.
It’s also my go-to seasoning for beef, chicken and pork.