Pasta with Pan-Roasted Cauliflower and Italian Herbs

Pasta with Pan-Roasted Cauliflower and Italian Herbs

by Erica Perez

Our Italian Herbs blend is a classic medley of oregano, basil, marjoram, rosemary, thyme and sage that complements pasta, breadcrumbs, dressings and tomato-based sauces. I reach for Italian Herbs when I’m making a pasta sauce, breading a cutlet or making a crusty loaf of garlic bread.

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Instant Pot Pinto Beans with Mexican-Style Adobo

Instant Pot Pinto Beans with Mexican-Style Adobo

by Erica Perez

Customers often ask our recommendations on spices to add to beans. My mom, for her part, strictly uses fresh garlic, water and salt. But I often suggest Mexican-Style Adobo because it has the basic inclusions in the classic pot of Mexican beans (onion, garlic, cumin, Mexican oregano and salt) plus a few nice extras (lemon and orange zests and black pepper). Continue Reading


Kale Salad with Harissa-Roasted Chickpeas

Kale Salad with Harissa-Roasted Chickpeas

by Erica Perez

Roasting chickpeas with salt, olive oil and spices gives them a crunchy nuttiness that makes them perfect as a little snack or as an add-in for salads, grain bowls or even in a burrito or a wrap.

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Aleppo Chile Flake Peanut Brittle

Aleppo Chile Flake Peanut Brittle

by Hannah Buoye

The holidays are here and it’s time to get your DIY candy and cookie game back in gear. You may be balking at adding a savory element to candy, but Aleppo Chile is the perfect way to add depth and character to your homemade brittle. 

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Roasted Radicchio and Squash Salad with Burrata

Roasted Radicchio and Squash Salad with Burrata

by Erica Perez

Capture the flavors of fall with this roasted radicchio and squash salad. I added one of our newest blends, Bombay Orange, throughout this recipe to build layers of flavor. 

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Bibimbap with Flank Steak and Veggies

Bibimbap with Flank Steak and Veggies

by Erica Perez

Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sauteed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version is inspired by this tradition.

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Bibimbap with Baked Tofu and Veggies

Bibimbap with Baked Tofu and Veggies

by Erica Perez

Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sautéed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version of Bibimbap is inspired by tradition -- a simple and easy way to bring these flavors to your table.

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Ghee-licious Moong Dal

Ghee-licious Moong Dal

by Erica Perez

This recipe for a simple Moong Dal comes to us from our friend Rumin Jehangir, founder of chit.chaat.chai, a holistic living and wellness site inspired by Ayurveda. 

A simple dal is a staple of the weeknight cooking routine in our house. We alm...

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Shichimi Lamb Kebabs

Shichimi Lamb Kebabs

by Erica Perez

Our Japanese seven-spice blend, Shichimi Togarashi, adds a level of depth and heat to the classic combination of Japanese flavors: soy sauce, mirin, rice wine vinegar and ginger. Notes of citrus and nutty sesame seeds make these kebabs pop.

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Madras Curry Lamb Kebabs

Madras Curry Lamb Kebabs

by Erica Perez

The marinade for these lamb kebabs comes together quickly, with Madras Curry Powder as the star ingredient and oil, vinegar, fresh ginger, fresh garlic and salt. 

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Homemade Ranch-Flavored Chex Mix

Homemade Ranch-Flavored Chex Mix

by Hannah Buoye

Who doesn’t love Ranch-flavored everything? While I am not above buying the pre-made mixture for convenience, it is fun to make your own. Added bonus: you can control what goes into it.

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Red Lentil Kofta with Pomegranate Sauce

Red Lentil Kofta with Pomegranate Sauce

by Erica Perez

Red lentil kofta is a popular, lightly spiced Turkish appetizer featuring a dough made with red lentils, bulgur, and vegetables.

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