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20 Questions for the New Spice Girl

by in View All Posts, April 23rd, 2010
Janet Johnston cooks spiced-up dishes on her new show, Spice & Easy

Janet Johnston’s road to Food Network started two years ago, when Pat and Gina Neely headed to Denver for an episode of Road Tasted with the Neelys. They stopped in at Savory Spice Shop, which Janet owns with her husband, Mike.

The Johnstons and the Neelys hit it off right away, and since then Janet and Mike have guest-cheffed on episodes of Down Home with the Neelys and Paula’s Best Dishes. It soon became clear that Janet’s delicious spice-inspired food deserved a show of its own, and the idea for Spice & Easy was born. The new show premieres tomorrow morning at 9:30am/8:30c.

The Colorado shop owner and home cook films in her home kitchen as well as in the nearby Denver outpost of Savory Spice Shop. Janet couldn’t be more excited to share her love of spices and cooking with Food Network fans: “We’re having a little viewing party with our employees…It was my husband’s excuse to buy a 55-inch TV!”

To get to know FN’s newest star, read our 20 Questions for Janet Johnston.

1. What are five spices everyone needs in their pantry?

Can we eliminate salt and pepper? That just has to be a given; they are such important ingredients! Okay, then I’d start with a really good fresh ground cinnamon. I don’t know if this is cheating, but seasonings and blends are really important—I’d do an Italian herb blend and a paprika-based barbecue blend. A really good vanilla extract. Lastly, a good seafood blend like some kind of a citrus pepper or garlic pepper—a pepper-based blend. Those are some great basics that will get you there. I carry almost 500 products so this is really hard for me!

2. What did you have for dinner last night?

I made leftovers with my carrot risotto. Wow, I’m glad I made a good dinner last night…if that was my frozen pizza night I would have been embarrassed! I made the risotto two nights ago for dinner, so with the leftovers I made patties that I folded around mozzarella cheese. I floured and panko-breaded them and gave them a light fry. Mike had three of them and they were the size of burgers!

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