Saagshuka

Here's a two part recipe, first I make my version of saag (stewed and pureed greens), then cook eggs in the puree shakshuka style, before topping w...

Salmon Escabeche

All you’re doing here is partially cooking salmon until it’s medium-rare, pouring over a vinaigrette—whose acid finishes the “cooking”—and smashing...

Massalis Mussel Pasta

The mild sweetness and earthy turmeric of our Massalis blend is a natural match for seafood. In this dish I pair pan roasted mussels with pasta, co...

Chutney Chicken

Expanding on one of my new favorite ways to cook chicken thighs (placing a flavorful sauce under the skin), this dish uses one of my favorite produ...

Kemuri

This name means smoke in Japanese, and is a very simple cocktail. Dark honey, bitters, scotch, and a grain of Smoked Salt N8. It's perfect for a co...

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...

Chaat Masala Avocado Toast

I use my chaat masala blend to flavor a dish that almost everyone knows nowadays. The crunch, spice, and brightness bring out a whole new dimension...

Garden Hummus

I have no idea why I don’t eat this daily. It’s probably my favorite hummus. I first gather all of my ingredients in a bowl to taste and adjust sea...

Spring Jicama Salad

Jicama is actually at the tail end of its season in the spring, which is a perfect excuse to pick one up and combine it with crops that are just co...

Shawarma Spiced Roasted Leeks

Next time you go shopping (in store, online, or at the market) please make sure you stop and grab some leeks. They lend themselves to roasting, bra...

Antibes Radish Toast

Radishes are plentiful this time of year and I always have a bunch in my fridge for quick snacks like this, salads, and to cook with. Sel d'Antibes...

Ancho Chili Banana Bread

The sugary crunch of banana chips dotting this loaf is tempered by the peppery notes of cubeb, the tangy warmth of amchoor, and the heat of ancho.