Radicchio with Zaatar and Olive

Grilled or pan roasted radicchio get a roasted flavor while remaining crisp. 

Ayala Lamb Chops

My wife and I love making these lamb chops since they are so simple. I based the recipe on a Northern Italian preparation, scottadito (which means ...

Root Vegetable & Date Stew

Rub Adom is fantastic on meats, and here it lends depth to a Middle Eastern twist on beef stew. Comforting and familiar, fresh and interesting.

10 Recipe Ideas Using Incredo Spreads

We are excited to announce two new additions to our shop! Hazelnut Cocoa Spread and Dark Cocoa Salted Carmel Spread made by Douxmatok.  These two c...

Dill Pickles

Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.

Dvora Falafel Burger

Full of fresh herbs and crunchy Dvora flavor, the falafel burger has the satisfaction and crispy edges of a crusty, cast iron seared meat patty.

Arugula Zucchini Pesto

Zucchini gives great creamy body to this nutty, lower oil, arugula pesto. Seasoned with ground Pierre Poivre, the light and refreshing pesto gains ...

Cataluña Walnuts

I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables.  I recommend them as pantry staples.

Broccoli Rabe and Amba Aioli

Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.

Aloo Gobi Chaat

This hybrid of Indian food and home fries is a perfect side-dish, or main if you gussy it up a bit. I take a few liberties to make it easy to make,...

Shishito and Olive Panzanella

I think about panzanella as a food group – so many options all year round.  This shishito peppers version uses barely cooked shishito peppers and o...

Herbed Fish Kebabs

Light and delicate fish kebabs with a chimichurri/zhoug hybrid made using the Herbes de Carmel blend. Delicious!