Tomates Farcies

This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our...

Zucchini Onion Tart

I think that frozen puff pastry is an essential thing to have. You can use it for so many dishes, savory or sweet. In this case i had a couple of v...

Fruit Crisp

Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...

Pastilla

Pastilla (or Bastilla) is a traditional Moroccan festive dish using shredded chicken and almonds, dusted with sugar and cinnamon. Here is my fun sp...

Savory Madeleines

This recipe by reader Sylvia Lavietes uses our Pierre Poivre blend to make a delicious and addictive savory madeleine with figs, gorgonzola, and wa...

Olive Oil Cake

As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...

Orange Teriyaki Burger

Eating a teriyaki burger is one of my favorite childhood memories. Since I was little, my go-to for a burger was a chain restaurant called MOS Burg...

Orange Blossom Bundt Cake

Based on the master recipe for Olive Oil Cake, the chocolate and citrus aroma of urfa is echoed in both the cocoa powder and orange blossom water a...

Pan de Sal

For generations, pandesal has been the staple bread of Filipinos from all walks of life. Growing up in a bakery, my fondest childhood memories have...

Focaccia Pizza

No kneading needed for this easy focaccia pizza. Silan adds a subtle sweetness, and the Pizza Posto blend brings the sauce to the next level.

Baked Feta with Tomatoes

This is one of the winning recipes from our recent Spice Challenge. Created by reader Elise Poeana, this dish features a smoky chili blend.

Orchidea Labne Cheesecake

This recipe is inspired by a childhood favorite of mine growing up in the Galilee in the Upper Eastern part of Israel. It was served every Saturday...