Carrot Tarte Tatin

A savory version of the classic apple tatin, this carrot version with fennel and our Cancale blend is an easy, delicious appetizer.  Impress your f...

Chicken Paillard with Arugula Fennel Salad

Chicken paillard is one of those main course dishes that goes well warm or chilled.  It’s quick to make, so versatile, and makes enviable leftover...

White Chraime

White Chraime is the modern, clear sauce version of our beloved classic, tomato-based Chraime from the northern coast of African.  Pronounced hraiy...

Cucumber & Dill Salad

For this, I like to use the small Israeli/Japanese cucumbers that are firm, full of flavor, and less watery. 

Silan Roasted Ribs

Silan (date molasses) brings not only sweetness to a dish but also a nice savory note and deep flavors, which pair wonderfully with slow-roasted ri...

Summer Orange Salsa

Inspired by a condiment I had in Sicily, this simple preparation is bright and lightly peppery from the garlic and spice. It's perfect as a refresh...

Steak & Eggs

This simple prep relies on our Pierre Poivre N7 and Cancale N11 for seasoning. The eggs cook quickly while the steak briefly rests, so everything c...

Zucchini Onion Tart

I think that frozen puff pastry is an essential thing to have. You can use it for so many dishes, savory or sweet. In this case I had a couple of ...

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...

Watermelon Salad

This fresh and seasonal watermelon salad shines with the heat and sweetness of the Bahia blend. Not in the mood to blend? Try it with our Cancale b...

Tahina Sauce & Israeli Coleslaw

This is a two-in-one recipe. First we make a tahina sauce, then use it with Coquelicot to dress cabbage to make a delicious twist on coleslaw.   

Wild Rice

This recipe is from reader Robert Kostes. Subbing Pierre and Cancale spice blends for pepper and salt makes this hearty grain shine.