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I love end-of-season broccoli, it's sweeter, having spent the winter storing sugar. In this recipe I use our Isphahan blend to season blanched whol...
Fried rice is a common way to use up leftover rice in Japan, but who is to say that fried rice always has to have an Asian flavor. In this dish I u...
Turn leftover farro—or use some of your freshly cooked grains—to make these patties. Rich with goat cheese and fresh with cilantro, they are a grea...
Taiwan is a melting pot. We were ruled by the Japanese government for fifty years. The arrival of the Japanese in 1895 brought an array of ingredie...
Real scallion pancakes are delicious, but a bit labor intensive, so I always end up buying them rather than making them. This version instead uses ...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
Mussels are really one of the easiest things to cook if you have a big pan. I cook them in a hot pan, all in one layer. This way they cook swiftly ...
Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...
Salmon skin is delicious when pan-seared—it becomes as crisp as a potato chip—and it’s even tastier when it’s crusted with spices. Those same spice...
Scallops are sustainable, healthy, and delicious. This recipe is ready in moments and makes use of in-season mandarins and a blend from the Spice C...
These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make. Friday lunch...
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...
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