Recipes

Panko-Crusted Cauliflower and Coconut Curry

by Erica Perez

In Vegetable Kingdom, Bryant Terry pairs a silky coconut curry with roasted cauliflower topped with parsley-flecked panko bread crumbs.

Kampot Black Peppercorns

Black Pepper, Dark Chocolate and Sour Cherry Bread

by Erica Perez

Dark chocolate and cherries are obviously delicious together, but the black pepper adds a little smoky heat to mingle with the jammy fruit and bitter chocolate chunks.

Szechuan Peppercorns Tien Tsin Chiles

Kung Pao Tofu

by Erica Perez

In this chickenless vegetarian version of Kung Pao Chicken, Spicebox Kitchen author Linda Shiue kept all the spicy, tangy flavor of the original but lightened it up, which actually enhances the flavors.

Sumac

Chicken musakhan

by Erica Perez

Musakhan is the hugely popular national dish of Palestine. It’s a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon on the chicken and topping for themselves.

Cinnamon Cumin Hungarian Paprika

Zaalouk (Moroccan Roasted Eggplant Salad)

by Erica Perez

This warm salad combines roasted eggplant, tomatoes, and warm spices and can be enjoyed as a side or alone with lots of bread.

Kimchi Chile Flakes

Quick Kimchi

by Erica Perez

Kimchi is an icon of Korean cuisine, eaten both as an accompaniment to pretty much anything, or as an ingredient to add tremendous flavor to such things as fried rice, kimchi jjigae (kimchi stew), and more.

Aleppo Chile Pepper Zahtar

Hassan’s Easy Eggs with Za’atar and Lemon

by Erica Perez

These eggs will always remind Sami of his father, Hassan, who used to make them on the weekend for Sami and his siblings.

Coriander

Coriander Shrimp Chow Fun

by Erica Perez

The ingredients in this dish are all pretty typical for a Chinese stir-fry, but we wanted to avoid the muddiness of flavor and presentation that can result from tossing a whole bunch of stuff together with some soy sauce.

Kimchi Chile Flakes

Szechuan Oil

by Erica Perez

This oil has a deep, rich taste and color, and we use its nutty, earthy spice to emphasize the unique flavor of Szechuan cuisine. It works well in Chinese Chicken Salad, Dan Dan Noodles and Coriander Shrimp Chow Fun.

Smashed Potatoes with Zahtar and Toum (Garlic Whip)

by Suzyo Changa

Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!

Shichimi Togarashi

Togarashi Oil

by Erica Perez

Togarashi Oil is a deliciously spicy, garlicky, citrusy condiment that you can use as a drizzle on just about any vegetable (think roasted broccoli, brussels sprouts or squash), on steamed rice, or on pureed soups.