Chicken Cilantro Wontons with Red Chili Oil

Chicken Cilantro Wontons with Red Chili Oil

by Alex Tan

This traditional street food dates back hundreds of years and for many, this dish is comfort food at its finest.

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Spicy Ethiopian Lamb Stew

Spicy Ethiopian Lamb Stew

by Erica Perez

Our version of this classic Ethiopian stew starts with Berbere spice, one of the main components of Ethiopian cuisine. First you make a paste with the spice and red wine, then you make a simmer sauce and then the stew itself. 

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Ethiopian Lentil Stew (Misr Wot)

Ethiopian Lentil Stew (Misr Wot)

by Erica Perez

You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian bread). 

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Mango Salsa

Mango Salsa

by My Berkeley Kitchen

I chose mango as the base to this salsa because mango, lime and chile have always been a classic summer time combination. The smoked Spanish paprika found in Chile Limón balances out the sweetness of mangoes. 

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Pemba Swizzle

Pemba Swizzle

by Erica Perez

Our single-origin Pemba cloves are the star of this refreshing citrus cocktail made with the help of homemade Falernum syrup. 

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Homemade Falernum Syrup

Homemade Falernum Syrup

by Erica Perez

Make your own version of a classic bar syrup using our new single-origin Pemba cloves. We kept this recipe simple, with the Pemba cloves as the star of the show, to highlight their standout flavor.

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Chickpea Sumac Salad

Chickpea Sumac Salad

by Erica Perez

When we first got samples of our new single-origin cured sumac into the shop earlier this year, we were so excited about their flavor that we pulled staffers into our office to sprinkle the berries into their palms.

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Yellow Cardamom Ice Cream with Candied Fennel Seeds

Yellow Cardamom Ice Cream with Candied Fennel Seeds

by Erica Perez

Yellow cardamom is the perfect muse for ice cream because the pods have been allowed to fully ripen, imparting a sweet flavor with notes of grass.

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Chicken Korma

Chicken Korma

by Erica Perez

I added our garam masala because the aromatic blend of cumin, coriander, cinnamon, cardamom, bay leaves and black pepper is the perfect fit.

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Spinach with Ginger, Fennel and Black Cumin

Spinach with Ginger, Fennel and Black Cumin

by Erica Perez

For a recent Sunday evening meal, we picked up six beautiful bunches of spinach from Happy Boy Farms at the Grand Lake farmer's market. 

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Bhopali Pilaf with Black Cumin, Peas and Carrots

Bhopali Pilaf with Black Cumin, Peas and Carrots

by Erica Perez

This simple rice pilaf is the perfect accompaniment for our Chicken Korma, as well as lamb or raita.

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Beetroot Chai

Beetroot Chai

by My Berkeley Kitchen

Ever since I saw pictures of this pretty pink drink, I knew I had to recreate it at home. I'm not much of a coffee drinker so adding beetroot to my version of traditional chai seemed like an interesting twist.

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