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Thinking of Rosh Hashanah and all the following holidays brings back great memories of growing up in Israel and the Galilee in particular. Visions ...
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...
Recipe by Executive Chef Yehuda Sichel
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...
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...
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...
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...
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...
Joan Nathan and Lior Lev Sercarz have a shared passion for Jewish and North African flavors.This recipe features the harissa inspired Izak N.37 whi...
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...
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.
This recipe combines my love for spices, chocolate, brownies, and biscuits, of course. This simple recipe could be prepared with any of our Spiced ...
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