Chai Spiced Oatmeal

Oats are so beneficial for our health and gut microbiome, and I love having them on the regular.  Now with the Chai blend, I can take my oats to th...

Scampi with Lemon Risotto

One of my favorite kitchen appliances is my pressure cooker, and I've been an evangelist for close to two decades now. People think risotto means a...

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...

Red Wine & Mushroom Risotto

Dried shiitake delivers an intense mushroom flavor without the fuss of cleaning fresh mushrooms. Red wine, along with marjoram, highlights the eart...

Lemon Cake

This lemon cake is one of the most popular things I make at home. My boys just love it and will have some for breakfast, lunch, and dinner (and sna...

Horchata

Originating in North Africa, this beverage has many regional variations, primarily in Spanish-speaking countries. My version uses our Sri Lanka ble...

Lemon & Artichoke Paella

To get all the pleasure of artichokes without the pain of preparing spiky fresh ones, I pop open a can. Of course, fresh artichokes taste, well, fr...

Pan Pizza

I have a big soft spot for this decidedly unfancy style of pizza, and am also constantly looking for ways to cook everything you normally make in a...

Master Chex Mix

For your next gathering, wrapped as presents, or a nice self-care moment, this Master Chex Mix has you covered. You can customize the mix-ins and s...

Kofte & Couscous

Here's something that might seem exotic and fancy, but is simple and easy, thanks to a few innovative techniques, flavors, and spices. The kofte co...

Breeze Biscotti

The tea, anise, and lemon in Breeze are perfect for biscotti. I use both vanilla bean and vanilla extract to create a rich and round flavor, along ...

Lamb Rice

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