Lamb Rice

This recipe from reader Tom Benham uses our Ararat and Izak blends to breathe new life into leftover roast lamb.

Duck Borneo

Duck is great! I sadly think not many people cook duck in any form. Duck breasts can be found fresh or frozen and are really easy to make. They pa...

Amba Crab Cakes

Amba Aioli makes this delicate jumbo lump crab cake rich and luxurious.

Salmon Cakes

A great way to use leftover salmon, these cakes are light, fresh, and full of herby goodness.

Savory Pancake

I love making savory pancakes for breakfast, and have been turned on to the simplicity and ease of complete pancake batter (where you just add wate...

Fauxlafel Sandwich

Deep fried foods are something that I rarely make at home due to the mess and prep-time, so I came up with this idea for making a quick falafel-ish...

Massalis Mussel Pasta

The mild sweetness and earthy turmeric of our Massalis blend is a natural match for seafood. In this dish I pair pan roasted mussels with pasta, co...

Chutney Chicken

Expanding on one of my new favorite ways to cook chicken thighs (placing a flavorful sauce under the skin), this dish uses one of my favorite produ...

Riviera Spiced Scallops

Scallops should not be only a fancy thing you order at a restaurant. They are available in many stores and are so easy to prepare. They can take on...

Cajun Kraut Cakes

For most of my life I’d been dead set against instant just-add-water pancake mix. My wife and son Max had me see the light, after all who wants to...

Hot Thighs

Thighs are my favorite part of the chicken, and are a very easy way to make a quick meal happen. This recipes uses Redhead Hot Sauce (made with our...

Glazed Seared Chicken Breasts

Chicken breasts become intensely flavorful and juicy with my easy technique: start spice-rubbed chicken in a cold pan. Not only does the slow rise ...