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A classic Italian dish with a strange name. This comes together in a flash, and with almost no effort, freeing up your time to eat and enjoy the re...
Salt pulls a lot of the bitter and hot compounds from radishes and kale, taming them. Pair these two vegetables with creamy tahini, bright lemon, a...
This dish is both gluten and dairy free, making a decadent dessert that can be enjoyed by pretty much anyone. The avocados fade into the background...
Making stews is one of my favorite things. It is a one pot meal and they also freeze really well for these weeks or days when you have less time to...
Whole fish are easy enough for a child to make—I know because that’s when I first cooked one. After fishing with my dad, I’d stuff the trout we cau...
Most citrus is in season in the winter, and I always like to dry thin slices to use for spice blends, teas, and cooking in the off-season. Whole sl...
I grew up eating persimmons as a snack, often with yogurt and toast (it's a Japanese thing). Isphahan is bright (limon Omani), savory (garlic), and...
Reader Jessica Weiss uses our Shawarma East blend to make a delicious and easy roasted beet salad.
Pineapple is one of my favorite fruits but sadly not cooked often enough. To me the key is to pick a great ripe pineapple or just leave it for up t...
This recipe uses a custom pepper-based spice blend from The Spice Companion which brings out some of the best flavors in beef. Since it's winter, L...
Fiery comapeño chile wakes up the other ingredients in this salad. The dressing is a simple olive oil and lemon juice, with smoked salmon supplying...
Roasting chicken first and then braising it in the oven with sautéed vegetables makes for the best chicken soup. The oven gives the chicken a rotis...
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