Burger Au Poivre

This is a (slightly) lighter take on some of the steak au poivre style burgers you might see out there. Can be cooked on a flat-top (my favorite), ...

Grilled Za'atar Pita

There is nothing like a hot fresh pita. It is simple to make and can be cooked in a pan if you do not have a grill. You can top it with any spice ...

Tuna Tartare

Growing up half-Japanese you eat a decent bit of tuna, though not as much as people would expect, and usually not as sushi! This recipe is adapted ...

Toum

This condiment is one of my favorite things to make in the summer, when garlic is fresh and in-season. It's a classic sauce in Lebanon, and fantast...

Fried Green Tomato Salad

Here's a great way to make use of green tomatoes (which you should be able to find at any market while the season is still on, or use your own!). F...

Jalapeño Quick Relish

I am a big chili fan, and always look for quick ways to prepare and serve them. I like having lots of condiments, relishes, etc. handy for any meal...

Tomato & Squash Stew

Summer offers so many cooking possibilities but I find that simply cooking or preparing most of the summer produce without the need of an oven or c...

Riviera Crusted Tuna

Seasoned with our Riviera Herbs blend, this recipe from chef Eric Ripert is a perfectly fresh and delicious meal for a summer afternoon. If you're ...

Izak Seared Salmon

Our Izak spice is essentially a harissa powder, which allows to get the great flavor of harissa without adding moisture to a dish. Because we use s...

Cajun Corn

This preparation is similar to Mexican elote, grilled corn covered in grated cheese and spices. My version uses our Blue Grass N.12 blend to take t...

Fennel & Peach Salad

Even during summer fennel bulbs are still showing up here and there at the market, which is good news as a fennel lover. Peaches are definitely in ...

Chicken 1764

A few years back we created this great blend with our friends at Ruinart champagne to pair with their Rose. Here we use it on a simple roasted chic...