Citrus Salad

Get ready for a long overdue, very deserved, awesome citrus season. In place of Sumac Vinaigrette for the salad, a drizzling of flavorful olive oil...

Hummus and Lemon Tartine

I love making quick and simple tartines that are a fancy name for an open faced sandwich. The particular one makes a great breakfast dish or snack...

Chaat Masala Quesadilla

One of my favorite of our new blends, Chaat Masala lends body and mild heat to onion and pepper quesadillas, a bright and fresh mango salsa (I foun...

Chili Garlic Sauce

Building on the delicious chili crisp, this sauce adds even more flavor and depth (and addictiveness) as a dipping sauce or as a sauce to drizzle i...

Cassoulet

Cassoulet is a humble dish full of rich preserved meats and creamy Tarbais beans.  Of the different versions I’ve made, this is probably my favorit...

Honeynut Squash Soup

A relatively new cultivar, the honeynut squash is a hybrid of butternut and buttercup squash, and is packed with flavor and sweetness. I roast them...

Braised Lamb Shoulder

From our friend Cara Tobin, using her namesake blend.

Roasted Tenderloin of Beef

Simply roasted meats let you focus on sides, party guests, wine, and all of the other parts of a great evening, or late afternoon lunch. The recipe...

Red Wine Braised Mushrooms

Providing a side dish and sauce in one, red wine braised mushrooms elevate a simple roast and turn sides, like mashed potatoes, into a meal.

Pineapple, Saffron, Lemon Galette

A fun version of the classic galette, the coconut edges on the spiced, roasted pineapple makes this a great surprise with minimal effort.  Using ou...

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...

Amba Roasted Vegetables

I love roasting a selection of vegetables to serve a side dish or even a main course. They can be reheated or turned into a salad the next day very...