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We are excited to announce two new additions to our shop! Hazelnut Cocoa Spread and Dark Cocoa Salted Carmel Spread made by Douxmatok. These two c...
Bernise and high-quality dried dill leaves are great to have on hand to make these quick dill pickles.
Full of fresh herbs and crunchy Dvora flavor, the falafel burger has the satisfaction and crispy edges of a crusty, cast iron seared meat patty.
Zucchini gives great creamy body to this nutty, lower oil, arugula pesto. Seasoned with ground Pierre Poivre, the light and refreshing pesto gains ...
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
This hybrid of Indian food and home fries is a perfect side-dish, or main if you gussy it up a bit. I take a few liberties to make it easy to make,...
I think about panzanella as a food group – so many options all year round. This shishito peppers version uses barely cooked shishito peppers and o...
Light and delicate fish kebabs with a chimichurri/zhoug hybrid made using the Herbes de Carmel blend. Delicious!
Prepared in the Italian-American way, with shrimp or prawns, this simple dish is a perfect way to make a hearty pasta dish, a warm or chilled appet...
This simple and delicious remoulade gets its flavor from Louisiansa-style hot sauce and loads of bright red paprika. When your spices are vibrant a...
Roasted carrots are something I make once or twice a week and are great hot or as a salad. They can really take on any flavor or spice. Here I am u...
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