Recipes

Coriander Cumin White Peppercorns

Prawn and Chicken Fried Noodles (Mie Goreng Udang)

by Erica Perez

Mie goreng translates as "fried noodles" and there are as many variations as there are islands in Indonesia. Common to each version are the chewy egg noodles that form the base of the dish, coated in a delicious sweet and salty sauce, stirred together with vegetables, meat, tofu or seafood.

Berbere

Millet, Red Lentil, and Potato Cakes

by Erica Perez

Bryant Terry created these Berbere-spiced cakes using millet—a crop that could play an important role tackling hunger in exploited/developing countries in sub-Saharan Africa because of its high nutritional value and ability to grow with very little water.

Asafoetida Garam Masala Turmeric

Masala Khichadi (Rice Porridge)

by Erica Perez

The beauty of Indian cuisine is the diversity. Depending on what state you’re in, you get to experience entirely new flavors and dishes. But if there’s one savory meal we can share as a country, it’s Khichadi, a rice porridge.

Oaktown Sweet Heat BBQ Rub Piloncillo Smoked Spanish Paprika

Stone Fruit BBQ Sauce

by Ray Seraphin

This is a produce and spice-driven variation on a Texas-style barbecue sauce featuring a treasured California summer crop. The zesty-sweet flavor of stone fruit brings dimension to the sauce, adding succulence and richness of flavor.

Hot Cajun Blackening Spice White Peppercorns

Spinach Salad with Blackened Chickpeas

by Erica Perez

Once chickpeas are roasted and tossed in blackened seasoning, they make a great snack or addition to leafy salads such as this one.

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.