Salmon Cakes

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

Crab Cakes

Crabmeat adapts to a range of spices, from sesame seeds to chipotle, especially when shaped into savory cakes and then fried. A generous handful of...

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...

Chicken & Chickpea Paella

Paella is one of those recipes that everyone loves to eat but always seems intimidating to make. A friend recently shared a simple 3-step method w...

Herbed Sea 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 ...

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 whol...