Skip to main content
close
font 1 font 2 font 3
Reset to standard size
Font size options
Increase or decrease the font size for this website by clicking on the 'A's.
Yellow on Black White on Black Soft Greys Black on Linen Black on White
Reset to default contrast
Contrast options
Choose a color combination to give the most comfortable contrast.

Flavorful Kitchen Escapades

Learn about a spice or herb, try it out at home, and come back to talk with others about your experiences with this new quarterly spice club. Information sheet, reading and resource list, recipes, and spice packet provided.

Call the Reference Desk at 847-259-6050 x130 with any questions.

Upcoming Club Meetings

Ground nutmeg on a spoon and thre nutmeg pods

Featured spice: Nutmeg

Dates Tuesday, October 28
Time 7:00-8:00 p.m.

Details Nutmeg's rich scent and sweet, spicy flavor has been prized for centuries, whether where it grows naturally or in the far-flung regions where it is traded. Call the Reference Desk at 847-259-6050 x130 with any questions.

Register Now

Nutmeg In the collection

To browse books in the library, ask for help at the Reference Desk.

Past Featured Spices & Herbs

Revisit your favorite spices and herbs.

Featured spice: Galangal

Details Galangal is a cousin to ginger, with a distinct taste and scent that can layer fabulously with other spices.

Galangal whole root and slices

In the collection

To browse books featuring galangal in the library, ask for help at the Reference Desk.

Featured spice: Caraway

Details Caraway seeds are small, aromatic and were initially used for medicinal purposes before people began cooking with them. They have a complex, bittersweet flavor.

Caraway spice spilling from a giant spoon

In the collection

To browse books in the library, ask for help at the Reference Desk.

  • Caraway
    • Simple : effortless food, big flavors
    • Fresh Midwest : modern recipes from the heartland
    • The fresh-milled flour bread book : the complete guide to mastering your home mill for artisan sourdough, pizza, croissants and more
    • Cast iron gourmet : 77 amazing recipes with less fuss and fewer dishes
    • Pickling
    • Heirloom : time-honored techniques, nourishing traditions, and modern recipes
    • Secrets of great second meals : flexible modern recipes that value time and limit waste
    • Bring it! : tried and true recipes for potlucks and casual entertaining / Ali Rosen ; photography by Noah Fecks.
    • Wild honey and rye
    • Amber and rye
    • The authentic Ukrainian kitchen : recipes from a native chef
    • Midwest made : big, bold baking from the heartland

Featured spice: Sumac

Details Sumac, a sour, tangy fruit found throughout much of the world, has been used both fresh and dried since ancient times.

Sumac spice spilling from a giant spoon

In the collection

To browse books in the library, ask for help at the Reference Desk.

  • Sumac
    • The Arabesque table : contemporary recipes from the Arab world
    • Edible plants : a photographic survey of the wild edible botanicals of North America
    • The feel good foodie cookbook : 125 recipes enhanced with Mediterranean flavors
    • Field notes for food adventures : recipes and stories from the woods to the ocean
    • The kitchen without borders : recipes and stories from refugee and immigrant chefs
    • A Middle Eastern pantry : essential ingredients for classic and contemporary recipes
    • Field guide to trees of North America
    • New Native kitchen : celebrating modern recipes of the American Indian
    • Ripe figs : recipes and stories from Turkey, Greece, and Cyprus
    • Sababa : fresh, sunny flavors from my Israeli kitchen
    • The Sioux chef's indigenous kitchen
    • Sumac : recipes and stories from Syria

Food & Recipes


Use your Rolling Meadows Library card to access online resources.

Find a scrumptious collection of food and recipe resources including food culture, nutrition, and cooking instruction.

Learn More

Cookbook Chat Newsletter


Subscribe for reading suggestions by email.

Cookbook Chat highlights different sections of our cookbook collection each month.

Subscribe Now

Latest Issue