Grilled Ratatouille Pizza

Summer vegetables and fresh pizza dough both do great on the grill. The coarse Iris N.9 spice blend is a great sprinkling blend and adds a lovely c...

Chicken Liver Mousse

Recipe by Executive Chef Yehuda Sichel

Crunchy Choux

These classic French pastry puffs are perfect vessels for both sweet and savory fillings. The addition of a sablée allows them to rise even further...

Boquerones and Egg Salad

This easy appetizer is a fun twist on egg salad served in the style of montado (Spain’s version of crostini). It reflects the Franks’ philosophy o...

Rice Pilaf en Croute

Ana, who’s published her own book about spices, is my (spice) partner in crime. Her deeply personal and highly comforting style of cooking is beaut...

Grilled Vegetable Couscous Salad

Michelle Bernstein, James Beard Award winning chef and author of Cuisine a Latina, uses Tangier N.23 as a floral, sweet and savory spice addition t...

Braised Short Ribs

For these coffee braised short ribs, Michael Solomonov, chef at Zahav Restaurant and author of Zahav: A World of Israeli Cooking, uses Sheba N.40 w...

Orecchiette with Lamb and Carrot

For this hearty pasta recipe, Lior was inspired to pair Kibbeh with lamb. In this recipe by Mark Ladner of Del Posto, he uses carrots to bring a sw...

Striped Bass With Preserved Lemon

Joan Nathan and Lior Lev Sercarz have a shared passion for Jewish and North African flavors. Joan is the author of ten cookbooks including her most...

Grilled Caesar Salad

These grilled romaine wedges are the both the perfect side dish and salad for any occasion. Using Lula N.41 for its seaweed flavors is a fun play o...

Ricotta Gnudi with Pea Soup

This recipe highlights the mild curry flavors of Penang N.31 when combined with seasonal vegetables such as peas in a seasonal Spring Pea Soup.   

Spiced Brownie Biscuits

This recipe combines my love for spices, chocolate, brownies, and biscuits, of course. This simple recipe could be prepared with any of our Spiced ...