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Cookbook Club 2015

For those of us who joined cookbook club last year – THANKS! – for making it such a huge success. 2015 is shaping up to be even bigger and better, with loads of new cookbooks to explore and an expanded summer series of social cookouts at our warehouse location. Here are the selections:


February 4th: World Spice at Home: New Flavors for 75 Favorite Dishes by Amanda Bevill and Julie Kramis-Hearne

March 4th: The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon

April 1st: Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of every Meal by Julie O’Brien & Richard J. Climenhage

May 6th: Afro Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed by Bryant Terry

June 3rdBrazilian Barbecue and Beyond by David Ponte, Jamie Barber, and Lizzy Barber

July 1st: Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico by Jose Santaella

August 5thAsian Dumplings: Mastering Gyoza, Springrolls, Samosas and More and The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen

September 2nd: At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

October 7th: 660 Curries by Raghavan Iyer

Membership in the club is free, and we “Meet & Eat” the first Wednesday of the month. Every member brings a dish prepared from the featured cookbook and we all gather to discuss the book, the food and whatever else comes to mind! Benefits include a 20% discount off cookbook club selections and a giveaway at each meeting.

Sign up in the store or email us at: [email protected]


Categories: Cookbook Club, Hot Topics, Notes from the Field, Tools of the Trade | Leave a comment

World Spice at Home

Who says you have to make curry with curry? Not us!

When my friend and mentor Julie Kramis Hearne approached me to co-author World Spice at Home, I was thrilled to accept. Julie’s book vision was compelling, and it perfectly matched our mission at World Spice.

Using spices in everyday cooking with confidence, creativity and ease is what this book is all about. We’ve all experienced the lure of an exotic spice blend and wondered how to use it, and World Spice at Home provides the answer.  Julie and I selected our favorite spice blends and set out to show just how easily you can use each one, and in so many different ways! Creating World Spice at Home has been an amazing collaboration- with one recipe idea sparking another, and more often than not there is something new for dinner.

World Spice at Home

Perhaps the hardest task in creating World Spice at Home was narrowing down the list of spice blends to include in the book- and why we couldn’t settle for a nice round number like twelve. It really needed to be thirteen….

Baharat- a Middle Eastern exotic can be used on a grilled rib-eye or spiced nuts.

BerbereBerbere- an Ethiopian signature spice blend can be used in chili and on brisket.

BesarBesar- an Emerti blend, at home on pork chops and in gingerbread cake

Chinese Five SpiceChinese Five Spice in sweets, like shortbread and apple pie.

Kashmiri CurryKashmiri Curry makes a great dressing for grilled vegetables

Poudre de ColomboPoudre de Colombo adds fabulous flavor to skillet prawns.

Tikka MasalaTikka Masala is classic on baked chicken.

DukkahDukkah from Egypt adds flavor and texture to goat cheese and flatbread

HarissaHarissa is a Moroccan classic that elevates the flavor of a simple roast chicken.

Kashmiri Garam MasalaKashmiri Garam Masala is a match made in heaven on anything chocolate.

Ras el HanoutRas el Hanout is the secret ingredient for everything from pork chops to kale tabbouleh.

zaatar_israeli_2Israeli Za’atar for corn chowder and french fries!

Syrian Za'atarSyrian Za’atar on rack of lamb or salmon.

World Spice at Home is the perfect book to help you decide what to do with any spice blend and you will find yourself visiting the spice cabinet much more often. From our kitchens to yours- Enjoy!


Categories: Cookbook Club, Global Cuisines, Hot Topics, Notes from the Field, Recipes, Tools of the Trade | 2 Comments

Carrot Cake with Kashmiri Garam Masala

It’s time to celebrate! World Spice at Home is hot off the presses and we are sharing one last sneak-peek with this incredible cake recipe. Enjoy!

Kashmiri Garam Masala Carrot Cake

Sometimes change is good—and in this case the flavor is what’s new. Fans have deemed this the best carrot cake they’ve ever had! Serving a favorite dessert that is known and loved, like carrot cake, with a new twist is the joy of exploring with spice. Kashmiri Garam Masala lends roasted spice flavors of pepper, cardamom, and clove to this classic preparation, and the coconut oil adds wonderful moisture and a velvety texture.

Carrot Cake with Kashmiri Garam Masala

Carrot Cake with Kashmiri Garam Masala


    For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons ground Kashmiri Garam Masala
  • 4 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1½ cups coconut oil, melted
  • 3 cups grated carrots
  • 1½ cups chopped walnuts or pecans, plus more for garnish
  • For the frosting:
  • ½ cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract


  1. Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with greased parchment paper.
  2. To make the cake, in a large bowl, combine the flour, baking soda, baking powder, salt, and garam masala.
  3. In a large bowl, whisk together the eggs and sugars. Add the melted coconut oil and whisk 1 minute more. Using a spatula, gently fold in the flour mixture. Fold in the carrots and walnuts. Fill the cake pans with equal portions of the batter and bake for 30 minutes, or until the tops of the cakes spring back to a light touch. Cool in the pans on a wire rack for 5 to 10 minutes, then remove the cakes from the pans and allow them to cool completely.
  4. To make the frosting, in a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer), beat together the butter and cream cheese until smooth. Add the confectioners’ sugar and vanilla and continue mixing until the frosting is thick and smooth. You can adjust the consistency by adding a little milk if it is too stiff, or more sugar if it is too runny.
  5. We recommend a rustic presentation for this cake, so frost only between the layers and on top, leaving the beautiful colors and texture visible on the sides. Garnish with chopped nuts and serve.

*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Categories: Course, Curries & Masalas, Global Cuisines, Holiday, Hot Topics, Indian Subcontinent, Recipes, Sweet Somethings | 3 Comments

Kale Tabbouleh with Ras el Hanout Dressing

Here is another sneak-peek into World Spice at Home! When Julie first shared this recipe with me, it was love at first bite. Hearty, healthy, and delicious this one has become an instant favorite.

This refreshing salad is perfect holiday fare. At a time when greens can often be over- shadowed by sweets, put this on the table and it will become everyone’s first choice instead. The bright citrus vinaigrette helps tenderize the kale, and the pomegranate seeds add a sunny pop of festive flavor.

Kale Tabbouleh Salad_unfiltered

Kale Tabbouleh with Ras el Hanout Dressing

Kale Tabbouleh with Ras el Hanout Dressing


    For the bulgur:
  • 1 cup bulgur wheat or quinoa
  • For the dressing:
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons orange juice
  • 2 teaspoons honey
  • 2 tablespoons red wine vinegar
  • 1 shallot, minced
  • 2 teaspoons ground Ras el Hanout
  • 1 teaspoon kosher salt
  • 1/3 cup extra-virgin olive or walnut oil
  • For the salad:
  • 1 bunch Tuscan (lacinato) kale, large ribs removed, leaves finely chopped
  • Seeds from 1 pomegranate
  • 1 apple, cut into ½-inch cubes
  • ¼ cup finely chopped fresh parsley
  • 3 tablespoons thinly sliced fresh mint leaves
  • 3 tablespoons thinly sliced fresh basil leaves
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper


  1. Cook the bulgur or quinoa according to package instructions. Set aside to cool.
  2. To make the dressing, whisk together the lemon juice, orange juice, honey, vinegar, shallot, ras el hanout, and salt in a small bowl. Slowly whisk in the oil.
  3. In a large bowl, combine the kale and dressing and toss to coat. Add the bulgur, pomegranate seeds, apple, parsley, mint, basil, salt, and pepper and toss again. Let sit for 10 minutes to allow the flavors to meld and then serve.

*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Categories: Course, Global Cuisines, Hot Topics, Middle East, Recipes, Salads | Leave a comment

Besar Shrimp Skewers

To celebrate the last gasp of summer, and the upcoming release of World Spice at Home, enjoy another sneak peek from the book!

The combination of exotic spices on seafood served with pineapple will transport you straight to the tropics. The bright layers of citrus and spice blend perfectly into the coconut oil and onto the shrimp. If you don’t have time to skewer, just add the shrimp and pineapple to your indoor grill pan and serve on a platter with toothpicks. You can also turn this into a main dish by serving with steamed or grilled vegetables and rice.

Besar Shrimp

Besar Shrimp Skewers

Besar Shrimp Skewers


    For the marinade:
  • ¼ cup coconut or extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons ground Besar
  • 1 teaspoon lemon zest
  • 1 teaspoon Hungarian paprika
  • ½ teaspoon kosher salt
  • For the shrimp:
  • 24 extra-large or large shrimp, peeled and deveined, tails intact
  • 12 (6-inch) bamboo skewers
  • 1 ripe pineapple
  • 2 tablespoons extra-virgin olive oil, for brushing
  • 2 teaspoons thyme, for garnish
  • Flavor Notes:
  • Either Tikka Masala or Kashmiri Curry can be substituted for the besar to make this recipe with different flavors, or try orange juice and zest in place of the lemon. Add ½ teaspoon turmeric to the marinade if you want the prawns to have a brighter yellow color.


  1. To make the marinade, melt the coconut oil in a small pan and allow it to cool to room temperature. In a large bowl, combine the lemon juice, garlic, Besar, lemon zest, paprika, and salt, and whisk well. Slowly add the oil whisking to combine. Add the shrimp and gently toss to coat. Cover and place in the refrigerator for 30 minutes to 1 hour.
  2. Meanwhile, soak the skewers in water, placing a small plate directly on top of them to keep them completely submerged. Soak for about 20 minutes.
  3. Cut the top and bottom off the pineapple and remove the rind. Halve the pineapple; cut one half into small wedges or 3- to 4-inch cubes. Cut the other half into larger wedges or half rings for serving.
  4. Remove the skewers from the water. Thread a shrimp onto a skewer through the tail, then through the top. Push the shrimp down toward the bottom, leaving enough room to grasp the skewer. Add a pineapple cube and then another shrimp. Place the skewer on a baking sheet. Repeat with the rest of the shrimp and pineapple. Add any extra pineapple to the skewers. Brush the pineapple cubes with a little olive oil.
  5. Heat an outdoor grill or indoor grill pan to medium-high heat. Cook the skewers for 3 to 4 minutes per side. Brush them with any extra marinade. Transfer to a platter, sprinkle with thyme, and serve with the pineapple wedges.
*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Categories: Caribbean, Course, Global Cuisines, Grilling Season, Hot Topics, Middle East, Recipes, Snacky Bits | Leave a comment

Baharat Rib-Eye

Enjoy this sneak peek from the upcoming release of World Spice at Home, by World Spice Merchant Amanda Bevill and cookbook author Julie Kramis Hearne. Available September 30th 2014!

Necessity is the mother of invention, and this beautiful pairing is a classic example. When we found ourselves out of our favorite steak rub one night, we had baharat on hand and whipped this up. Now there is a new favorite in the house. Baharat adds aromatic elements of cinnamon and allspice to a simple meat rub, and it transforms the rib-eye with unexpected flavors. The earthiness of the mushrooms is a nice complement to the spices and steak. We like to serve this with garlic mashed potatoes.

Baharat Ribeye

Baharat Rib-Eye

Serving Size: Makes 6 servings

Baharat Rib-Eye


    For the mushrooms:
  • 2 pounds mixed cremini, chanterelle, and other mushrooms, cleaned and quartered
  • 2 tablespoons butter, divided
  • 2 tablespoons extra- virgin olive oil, divided
  • 2 tablespoons finely minced shallot
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 yellow onion, halved and cut into ½-inch slices
  • For the rub:
  • 3 tablespoons ground Baharat
  • 1½ tablespoons brown sugar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • For the steak:
  • 1 tablespoon extra-virgin olive oil
  • 3 (1-pound) rib-eye steaks (about 1-inch thick)


  1. Preheat the ovento 375 degrees.
  2. In a 10- to 12-inch cast-iron skillet over medium heat, add the mushrooms and cook until any moisture from the mushrooms releases and evaporates. Add 1 tablespoon each of the butter and olive oil, and the shallot and cook until the mushrooms start to crisp up and turn golden. Sprinkle with the thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Transfer to a plate. In the same skillet, heat the remaining 1 tablespoon each butter and olive oil over medium-low heat. Add the onion and sauté for 30 minutes, stirring gently every 4 to 5 minutes. Turn the heat down to low if the onions are cooking too quickly. Once caramelized, sprinkle with the remaining salt and pepper. Return the mushrooms to the skillet, stir, and set aside.
  3. To make the rub, stir together the baharat, brown sugar, salt, and pepper in a small bowl. Generously rub the steaks on both sides.
  4. To prepare the steaks, in a 10- to 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 3 minutes on each side, or until a nice golden crust forms. Transfer the steaks in the pan to the oven. Continue cooking for 6 minutes for medium-rare. Remove from the oven, loosely cover with foil, and allow the steaks to rest for at least 5 minutes. Reheat the skillet with the mushrooms for several minutes, or until nice and hot. Slice the steaks into ½-inch-thick slices and serve half of a rib-eye to each guest with the mushroom mixture on the side.

*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Categories: Course, Global Cuisines, Grilling Season, Hot Topics, Main Meals, Middle East, Recipes | 2 Comments