To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/4 cup

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).

Makes about 1/4 cup

If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. If the dough ever becomes too soft and/or sticky to work with, simply return it to the refrigerator until firm; a dough scraper also comes in handy here. There should be plenty of dough to cut out and make 48 empanadas without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. The filling can be made while the dough rests in the refrigerator.

http://www.cooksillustrated.com/recipe.asp?recipeids=3988&bdc=47856

Makes about 2 1/2 cups
Serve with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.