Chickpea Flatbreads

This flatbread, which is my take on pita, is tender thanks to the addition of chickpea flour. It also has loads of flavor since it’s flecked with s...

Pumpkin Baharat Cranberry Loaf

This loaf made with our mix gets its rich spice from our Baharat blend. If you don't drink you can substitute the port with more cranberry juice.

Reims Palmiers

Baking does not have to be complicated and a 3-ingredient recipe will prove my point. You can of course make your own puff pastry but a store boug...

Apple Cider Donuts

The first thing that comes to mind at the end of summer is apple season, which means it’s time for apple cider doughnuts! I’ve gone apple picking a...

Easier Enchiladas

My son loves these (though he calls them tacos). This recipe simplifies the enchilada process and can be ready in about a half hour start to finish...

Eggplant Baked Penne

Olives and feta cheese add briny saltiness to this pasta, while the eggplant softens to tenderness while retaining a little bite. 

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...

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...