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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...
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...
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...
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 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...
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...
From our friend Cara Tobin, using her namesake blend.
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...
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.
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...
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...
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...
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