Spiced Croutons

Croutons are a great way to use up bread that is going stale or that you're worried will mold before you can eat it. I often use butter when making...

Beach House Paella

My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we l...

Wild Rice

This recipe is from reader Robert Kostes. Subbing Pierre and Cancale spice blends for pepper and salt makes this hearty grain shine.    

Easy Puff Pastry - Empanadas

I love eating puff pastry almost as much as I dislike making it. I mentioned this to a customer and she shared a recipe with me from an old book b...

Black Bass Couscous

This recipe is a real tribute to Persian cuisine. The dried lime peel in the Isphahan N.1 spice blend has an intense, sweet-citrusy flavor that en...

Spring Panzanella

Spring is here, so to celebrate I made a big bowl of croutons for dinner. Panzanella is a Tuscan dish normally associated with summer and tomatoes,...

Tikka Masala Bread

Thank you to reader Monica Kohler for this great tomato bread packed with spices. "Makes 2 loaves so that I don’t have to bake it more than once a ...

Spiced Honey Cake

Thinking of Rosh Hashanah and all the following holidays brings back great memories of growing up in Israel and the Galilee in particular. Visions ...

Grilled Ratatouille Pizza

Summer vegetables and fresh pizza dough both do great on the grill.  The coarse Iris N.9 spice blend is a great sprinkling blend and adds a lovely...

Grilled Vegetable Couscous Salad

Michelle Bernstein, James Beard Award winning chef and author of Cuisine a Latina, uses Tangier N.23 as a floral, sweet and savory spice addition t...