Coriander-Herb Spice Rub
Toast 2 tablespoons coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add 2 tablespoons whole peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with 3 tablespoons each chopped fresh thyme and chopped fresh rosemary and 1 tablespoon plus 1 teaspoon coarse kosher salt. Store in the refrigerator in an airtight container for up to 3 days.