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These cinnamon-sugar muffins stuffed with Incredo® Hazelnut Cocoa Spread are bound to be a crowd pleaser.
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...
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 ...
This recipe from reader Tom Benham uses our Ararat and Izak blends to breathe new life into leftover roast lamb.
A fresh take on a dish with an unfairly bad rep. This is far from the "neglected at a picnic" dish you might remember from your childhood, yet is s...
Whole fennel and anise seeds baked into and onto these flatbreads give each bite a little crunch. With a cool topping of thick, tangy labne and cri...
These cookies perfectly balance sweet and savory thanks to the Sweet Baking Blend and a healthy dose of flaky salt.
Melted chocolate glues the cookies together and keeps them snappy while balancing their sweetness with its bitter edge. You can use chopped bit...
This started as a way to use up leftovers, but I enjoyed it so much I now make it regularly. Lump crab meat, lemon zest and juice, artichoke hearts...
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....
Sweet enough to be a breakfast treat and savory enough for a cheese board, this fluffy cake combines thyme with the faint anise scent of carawa...
All the flavors of spring come together in this risotto. Dried basil, mint, and tarragon rehydrate during the simmer for an intensely herbaceo...
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