Chocolate Stuffed Muffins

These cinnamon-sugar muffins stuffed with Incredo® Hazelnut Cocoa Spread are bound to be a crowd pleaser.

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.

Orzo Pasta Salad

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...

Flatbread with Labne & Onion

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...

Chocolate Chip Cookies

These cookies perfectly balance sweet and savory thanks to the Sweet Baking Blend and a healthy dose of flaky salt.

Chocolate Shortbread Sandwiches

Melted chocolate glues the cookies together and keeps them snappy while balancing their sweetness with its bitter edge. You can use chopped bit...

Lemon & Crab Spaghetti

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...

Hazelnut Chocolate Babka

Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....

Zucchini Bread

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...

Pea and Asparagus Risotto

All the flavors of spring come together in this risotto. Dried basil, mint, and tarragon rehydrate during the simmer for an intensely herbaceo...