Primo Mary

This loaded and lightly smoky bloody mary gets much of its flavor from one of our favorite hot sauces, Primonition, made with our spices. The garni...

Shortbread

I make cookies so I have cookies to eat—and not just any cookie, but a French sablé, my favorite buttery shortbread that I enhance with olive oil ...

Jambalaya

My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...

Chili Oil

Here's one of my takes on chili oil. I heat fresh aromatics and whole spices to infuse the oil with their flavor, then strain them and mix in a ric...

Gyoza

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...

Burrata, Tomato & Olive Salad

You really do not need much to serve a great burrata. This recipe offers a quick and simple way to create a 5 minute salad for a side dish or appet...

Guacamole

For me guacamole is at its finest when it is simple. Just a bit of spice, salt, and crunch allows the delicate flavor and opulent texture of avocad...

Shabazi Roasted Leeks

Leeks are not just for soup! There is something to be said about the classic French leek vinaigrette and gratin. This simple cooking technique will...

Soixante Quinze (French 75)

This version of the classic French 75 cocktail (Soixante Quinze is French for seventy-five), uses simple syrup infused with our Mishmish N.33 blend...

Winter Ratatouille Pizza

Here's an adaptation of our summer pizza! The coarse Iris N.9 spice blend is a great sprinkling blend and adds a lovely crunch to salads, yogurt, a...

Chicken over Apples

An easy way to warm your home, this meal is one for busy nights where all I want to do is have a glass of wine and not think of doing dishes. The s...

Seared Salmon

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...