Aruk

These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make. Friday lunch...

Lamb & Carrot Orecchiette

For this hearty pasta recipe, Lior was inspired to pair Kibbeh with lamb. In this recipe by Mark Ladner, he uses carrots to bring a sweetness to th...

Pickled Persimmons

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...

Riviera Veggie Bites

This is something my wife and I will make on the weekends to keep in the freezer for easy weekday dinners. My son Max loves them. the ingredients t...

Roasted Beet Salad

Reader Jessica Weiss uses our Shawarma East blend to make a delicious and easy roasted beet salad.

Whole Roasted Pineapple

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...

Pilpel Broiled Ribeye

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...

Comapeño & Egg Salad with Smoked Salmon

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...

Oven-Roasted Chicken Soup

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...

Panettone Pain Perdu

Something quick and fun, since I found myself with a bounty of panettone and then wanted to see how much I could optimize my french toast techniqu...

Ozōni 

Here is my take on a dish I grew up eating with my brother and mom back home in San Francisco. Nowadays with a young son I don’t always have time ...

Rich Cinnamon Syrup

Made with vibrant and floral soft-stick cinnamon, this flavor-packed and dense syrup (rich means a 2:1 ratio of sugar to water) is a great ingredie...