Recipes

Sweet Potato Empanadas

by Charlotte Oelerich

We love empanadas in my household, and what’s not to love? The buttery crunch of pastry, your favorite fillings, they're not too big, but small enough that you can eat two (or more...), and still feel good about it!

Champurrado

by Erica Perez

Thick and rich, with earthy notes of corn and an almost porridge-like texture, champurrado is a comforting accompaniment to a chilly evening.

Roasted Pumpkin Seeds

by John Beaver

The aroma of roasting pumpkin seeds coming from the kitchen reminds me of all the wonder and anticipation I felt as a kid around this holiday. As an avid pumpkin seed fan, I have fine-tuned my roasting technique to get the crispy, salty, and toasty results that dentists probably hate but floss manufacturers love.

Birria

by Suzyo Changa

Last August I booked a trip to Mexico City. I immediately fell in love with the culture, people and of course the food. I ventured out to a few other states to experience the beautiful country. One of my favorite places I visited was Jalisco, the birthplace of birria.

Aleppo Chile Pepper

Roasted Tomatoes

by Suzyo Changa

Roasted tomatoes can be pureed and refrigerated for sauces and stews or leave whole for your delicious dish.

St. Basil's BBQ Chop & Rib Rub Ume Shiso Furikake

Sweet-Spicy Salmon with Furikake Fennel Slaw

by Erica Perez

This no-recipe recipe gives a weeknight favorite -- pan-seared salmon fillets -- a sweet and spicy turn with the addition of a flavorful rub.

Hot Cajun Blackening Spice

Cajun Red Beans and Rice

by Erica Perez

Creamy, smoky and slightly spicy, this New Orleans classic will fill your home with mouth-watering anticipation while it bubbles on the stove.

Harissa

Braised White Beans with Greens and Harissa

by Erica Perez

Creamy, savory and satisfying, white beans braised in a generous quantity of olive oil and Harissa make for a delicious weeknight vegetarian meal.

Kala Namak Indian Black Salt Turmeric

Simple Tofu Scramble

by Erica Perez

Have you ever felt intimidated about making a tofu scramble? It's easier than you might think, especially with the help of a couple key spices and seasonings.

Goat Horn Chile Flakes

Olive Oil and Balsamic Bread Dip with Goat Horn Chile

by Erica Perez

This dip makes use of one of our current favorite spices: Goat Horn Chile Flakes. This smoked chile hails from the country of Chile, where it is the key ingredient in a popular blend called Merkén. Goat Horn is hot, smoky and savory -- perfect for adding heat with flavor.

Baharat Sumac

Baked Zucchini Fritters with Yogurt Sauce

by Erica Perez

Serve these eastern Mediterranean-inspired zucchini fritters as hors d'oeuvres with the sumac-flecked yogurt sauce for dipping, or tuck into a pita like falafel, drizzling the yogurt sauce on top and pairing with crunchy vegetables.