Spices for Spring

Shrimp and Orzo with Spring Onions

There are never too many one pan meals to have in your pocket and this one is a great one - ready in only 10 minutes! Full of flavor and...

Shrimp and Orzo with Spring Onions

Homemade Malawach

Malawach is flakey with crispy layers and cooked in a pan to golden brown with oil, butter, or margarine. It is a beloved morning staple in Israel and typically served with hard...

Asparagus and Egg Dressing

There are places that you work, and teams that you were a part of, that are triggered by ingredients and seasons when you work in food. This egg dressing for...

Spring Pea Orecchiette

Spring is well underway now, with most of the early blossoms done in my neighborhood. And as much as frozen peas are nice there is nothing quite like fresh spring...

Charred Leeks and Muhammara

Charred leeks are a favorite in spring, served with a smokey dip like muhammara. It reminds me of the Catalan ceremonial charring of wintered leeks (Calcotada) and Romesco as one...

Spring Tonic

I infuse Old Tom gin with our Curcumade blend to add earthiness and a subtle spice, then combine it with tonic and Kumquat Compote for a refreshing cocktail that's still perfect for...

Spring Vegetable Biscuits & Gravy

Great biscuits and gravy should have a sauce with the peppery flavor of roasted sausage accompanied by crisp and tender biscuits. The days of pasty “gravy” and leaden biscuits are...

Spring Vegetable Biscuits & Gravy

Pea and Asparagus Risotto

All the flavors of spring come together in this risotto. Dried basil, mint, and tarragon rehydrate during the simmer for an intensely herbaceous flavor that highlights the sweetness of peas...

Spring Jicama Salad

Jicama is actually at the tail end of its season in the spring, which is a perfect excuse to pick one up and combine it with crops that are just...

This recipe from reader Karin Ellis bridges the seasonal transition from winter to spring, combining preserved lemon and fennel with roasted asparagus. She uses Nipitella to tame the assertive flavor of...

Fennel Risotto

Leeks Vinaigrette

Another great classic that solidifies the arrival of spring – leeks vinaigrette. Smell the sunny breeze, fork and knife gently coaxing the bites apart on quaint china with possibly half...

Leeks Vinaigrette

Fresh Pea Salad

This fresh pea salad is all about spring vegetables and can easily be adapted to the season’s best, no matter the season. We start with fresh, raw, sugar snap peas...

Fresh Pea Salad

Steamed Artichokes

I grew up eating artichokes in California and always look forward to spring when they come into season. The plant was brought to California by Italian settlers, so I’m sharing...

Steamed Artichokes

Spring Panzanella

Spring is here, so to celebrate I made a big bowl of croutons for dinner. Panzanella is a Tuscan dish normally associated with summer and tomatoes, but my desire to...

Spring Panzanella

Ricotta Gnudi with Pea Soup

This recipe highlights the mild curry flavors of Penang N.31 when combined with seasonal vegetables such as peas in a seasonal Spring Pea Soup.

Ricotta Gnudi with Pea Soup

Herbed Gefilte Fish

At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with eggs, onions, and spices. One...

Herbed Gefilte Fish

Isphahan Curry Puffs

In this recipe I pair our Isphahan blend with tender spring potatoes, fresh peas, and Brinjal Caponata. Wrapped in flaky pastry, these are a perfect snack or appetizer with a unique...

Isphahan Curry Puffs

Shabazi Michelada

Beer? yes. Mezcal? yes! Shabazi? Oh yes! One of my favorite long drinks for a warm spring afternoon.

Shabazi Michelada

Spring Sauces!

Mid-April is an uncertain time. Vegetables and fruits are beginning to appear at market but who knows when or how many. The weather can vary wildly, and time isn't always on...

Spring Sauces!

Smashed Spring Broccoli

I love end-of-season broccoli, it's sweeter, having spent the winter storing sugar. In this recipe I use our Isphahan blend to season blanched whole stalks, then press them on a...

Smashed Spring Broccoli

Crispy Skin Salmon with Peas and Mint

If you're looking for a way to spice up your mid-week dinner, this eye-catching salmon is one of my favorite sneakily elegant dishes. All you need is some of my...

Crispy Skin Salmon with Peas and Mint

Pappardelle, Peas, and Ham

Tender ribbons of pappardelle layered with ham and peas come together in minutes for a quick weeknight dinner. Whether using your own pappardelle or a good quality one from your...

Pappardelle, Peas, and Ham

Green Goddess Sauce

This recipe is a great staple from our partner Amanda Freitag. She uses it as a dip with crudité, as a marinade for chicken, as well as generously dolloped onto...

Green Goddess Sauce

Snow Pea and Mint Salad with Feta and Fennel

Fresh snow peas and mint get layered with creamy Bulgarian feta and Long Pepper and Lavender Vinaigrette. Our Borneo blend features long pepper, lemon, and lavender for a beautiful vinaigrette...

Snow Pea and Mint Salad with Feta and Fennel

Pea & Chickpea Salad

My wife regularly makes a Southern salad using canned peas, and I regularly make variants since it's such an easy prep. This time we had an open can of chickpeas...

Pea & Chickpea Salad

Seared Gefilte Fish Cakes

For a modern version of the classic gefilte fish, we adjusted some ingredients and gave them a nice sear. As part of the evolving Passover table (check out our Edible Seder...

Seared Gefilte Fish Cakes

Carrot Harissa (Carissa)

The deep, roasty flavor of harissa with the light body and subtle sweetness of carrot. We love this fresh style harissa as a stand alone dip as part of salatim...

Carrot Harissa (Carissa)

roasted carrots with smoked cinnamon cream

Caramelized Carrots with Smoked Cinnamon Cream

Carrots seasoned with our sweet and savory Penang blend get roasted until a tender golden brown. To complete the dish, we made a simple smoked cinnamon cream using coconut milk...

Caramelized Carrots with Smoked Cinnamon Cream

BBQ Carrots

I don’t think there’s ever been a dish at The Publican that people have freaked out about so much. Even chefs. We did a charity event last year and served...

BBQ Carrots

Salatim: From the Israeli Classic to Modern an...

Salatim is a category, a course, and a critical component to the table when getting together with friends, family, and grilled foods at an Israeli barbecue restaurant. Literally, it's the...

Salatim: From the Israeli Classic to Modern an...

Carrot Snacking Cake

Snacking cakes are a quick and easy way to make a big batch of delicious, 2 bite sweets.

Carrot Snacking Cake

Carrot Ginger Soup

This version of carrot ginger soup gains complexity from our Mishmish blend. The honey brings out the sweetness of carrots while the saffron adds depth to the bright notes of...

Carrot Ginger Soup

Persian Vegetable Frittata

"Kuku sibzamini is the Persian version of a frittata. Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct Persian flavor." This...

Persian Vegetable Frittata

Carrot Tarte Tatin

A savory version of the classic apple tatin, this carrot version with fennel and our Cancale blend is an easy, delicious appetizer. Impress your family and friends or make yourself...

Carrot Tarte Tatin

Corned Beef and Roasted Cabbage

Homemade corned beef is so much better than the store-bought. You get to choose the quality of meat and then it’s just about planning ahead. This version is freshly cured...

Corned Beef and Roasted Cabbage

Creamy Carrot Soup

The magic of this soup is that it’s creamy without any cream. When the vegetables are blended together, they develop a luxurious silky texture and stay fresh and light with...

Creamy Carrot Soup

Roasted Carrot Salad

Roast carrots to bring out their sweetness. You don't even have to peel them, just give them a good scrub. The right spice and a few other ingredients and you...

Roasted Carrot Salad

Lamb & Carrot Orecchiette

For this hearty pasta recipe, Lior was inspired to pair Kibbeh with lamb. In this recipe by Mark Ladner, he uses carrots to bring a sweetness to the dish that balances...

Lamb & Carrot Orecchiette

Carrot with Mousa Yogurt

If you’ve never had a grilled carrot, get ready. These lightly sweet, smokey, and just tender carrots with Mousa yogurt sauce and crunchy Sillery seasoned almonds are a keeper.

Carrot with Mousa Yogurt

Oz Roasted Carrots

This recipe from reader Karin Pereira is simple as can be and a delicious way to use our Oz blend. The coffee and lemon myrtle add great depth to the...

Oz Roasted Carrots

Creamy Carrot Pasta

Using the Creamy Carrot Soup recipe, you can create a pasta sauce that kids—and adults—will love. Its natural sweetness is irresistible and complex with spices, and its creaminess lets it cling...

Creamy Carrot Pasta

Yakhni

My friend Asya Ghafarshad’s parents immigrated to the US from Afghanistan in the 1960s. Asya was born in the US and her mom tells her stories of growing up in...

Yakhni

Pepper Grilled Ribeye and Carrots

You can never have enough flavor in your arsenal when grilling or roasting with single step spices. No mixing, no grinding, just marinate or sprinkle to cover and enjoy the...

Pepper Grilled Ribeye and Carrots

Preserved Lemon Roasted Carrots

Roasted carrots are something I make once or twice a week and are great hot or as a salad. They can really take on any flavor or spice. Here I am...

Preserved Lemon Roasted Carrots

Easy Ricotta Gnudi with Carrot

There are many ways to make ricotta gnudi. Some of the great ones take a few days of draining, mixing, and setting before they reach the delicate balance or rich...

Easy Ricotta Gnudi with Carrot

Tomahawk Broccoli

Thick slices of broccoli cook up tender and crisp in the oven. A great use of the Pierre Poivre N7 blend that shows how well it goes with vegetables. ...

Tomahawk Broccoli

Sweet and Sour Chicken and Broccoli

This seared not fried version of Sweet and Sour chicken gets a great infusion of flavor with our Izak Compound Butter with honey and chili.

Sweet and Sour Chicken and Broccoli

Broccoli Rabe Agrodolce

Fresh broccoli rabe with a little char is dressed with a sweet-sour sauce to make this bittersweet (agrodolce) dish topped with crunchy, toasted breadcrumbs.

Broccoli Rabe Agrodolce

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.

Broccoli Rabe and Amba Aioli

Easy Compound Butter

These compound butters are quick to make and stay spreadably soft right from the fridge. The trick is to mix butter and olive oil with beautifully intense spice blends. No...