Whole Lemon Pepper

Most citrus is in season in the winter, and I always like to dry thin slices to use for spice blends, teas, and cooking in the off-season. Whole sl...

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...

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...

Roasted Beet Salad

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

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...

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...

Braised Collards & Black-Eyed Peas

This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...

Roasted Rack of Lamb

This dish looks beautiful enough for a dinner party but is simple enough for a weeknight meal too. It’ll make you look good either way. I skip the ...

Onions Monégasque

This agrodolce (sweet and sour) dish from Monaco is an ideal accompaniment to cheeses, roasted meats and poultry, and breads, and are also a delici...