Salvador Seared Tuna

It took me about three years to get a meeting with Eric Ripert to talk to him about spices. What was supposed to be a quick introduction turned int...

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...

Chios Poached Shrimp

I'm fascinated with the way Alan combines the essence of Japanese, American and Hawaiian cuisine at his eponymous restaurant. My Chios N27 spice bl...

Everything Cured Salmon

Brad says that when he first cracked open a jar of Coquelicot N24 spice blend, it reminded him of an "everything bagel," both in appearance and sme...

Espelette Crab Toast

Piment d’Espelette harvest is finished for the year and winter Mexican avocados are here, so I started thinking about how to combine two great thi...

Harissa Glazed Salmon

Lior and Ari Bokovza, head chef at Claudette, collaborated on a selection of new skewers for the dinner menu. This dish features a hot harissa glaz...

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...

Spice-Rubbed Swordfish

I’m always fascinated to hear what new dishes are made at the Choi-Wells home with my spices. Although she’s a novelist, Susan would agree that one...

Sautéed Flounder

Paul is one of those chefs you always want to hang out with. We spend hours talking about music, beer, life, and above all what he calls "honest" f...

Fragrant Silk Road Barbecue Shrimp

This recipe from reader Nicole Aandahl shows how easy it is to make a great meal where spices take the spotlight. She uses the shrimp shells to mak...

Steamed Mussels with Fennel

Gail and I started working at Daniel around the same time. Since then, both of our careers have followed new paths. A native of Eastern Canada, Gai...

Fish Kofte in Chraime

Light and flaky white-fleshed fish make a brilliant kofte, especially when simmered in our take on chraime, traditionally a Sephardic sauce usually...