Menu

Grill & BBQ

Pumpkin Seed Dip with Yucatan Rojo Spiced Oil

This traditional Yucatan dip, known as Sikil Pak, is made from a base of ground pumpkin seeds, or pepitas. On it’s own, it has a fresh, creamy, nutty taste, lighter in flavor but similar in …

View Full  
Pakistani Curry Smore

Pakistani Curry S’mores with Toasted Cumin Marshmallows

These S’mores add a global flavor twist to an old favorite. The hints of savory complement the sweet with mild Pakistani Curry in the graham cracker and toasted cumin in the marshmallow. They smell amazing …

View Full  
Overnight Pickles

Crunchy Harissa Lemon Pickled Vegetables

These overnight pickled vegetables are easy to make and delicious! They are crunchy and full of flavor with the warm spice of Harissa, bright Meyer lemon paste and a hint of honey. Serve as a …

View Full  
El Greco Grill

El Greco Grill

If this El Greco Grill sets the tone for this year’s summer grilling, it’s gonna be a GOOD year! This Greek feast features chunky vegetable skewers and shrimp in a delightful marinade of ouzo, basil …

View Full  
Easy Party Dips

Crowd Pleasing Party Dips

Perfect for snacking or for parties, spiced yogurt dips are easy to make and keep well in the fridge for up to a week. One container of plain Greek yogurt and 2-3 tablespoons of spice …

View Full  

Herbes de la Garrigue

Herbes de la Garrigue is similar to the more famous herb blend from Provence but with the hearty additions of rosemary, fennel, mint and Turkish bay leaf. Try it on grilled meats, to flavor home …

View Full  

English Beef Rub

English Beef Rub offers up a bold combination of cinnamon and juniper along with salt and pepper for incredible flavor! Influenced by medieval beef rubs, the intense flavors stand up to and takes the edge off of gamey …

View Full  
spicy_condiments

Shawarma Mustard & Harissa Ketchup

Whip up some spiced condiments for an amazing flavor boost! It’s as easy as one… two… that’s it! There’s not even a three. Just mix 1 tablespoon of spice into 8 ounces of your favorite …

View Full  

Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac

We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables.  Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …

View Full  

Quesadillas with Brussels Sprouts, Cascabel Chile Oil and Salsa Macha

Our May Cookbook Club selection is Nopalito: A Mexican Kitchen, and we can hardly wait! Gonzalo Guzman, head chef as the San Francisco restaurant Nopalito, takes simple ingredients, such as vegetables, chiles and masa, and …

View Full  

Bulgogi Beef Stir Fry

This Bulgogi Beef Stir Fry draws inspiration from the classic Korean dish. Bulgogi, meaning “fire meat,” is a grilled dish that mellows heat with sweet to please just about any palate. Traditionally served alongside a …

View Full  
Shawarma Chicken Salad

Shawarma Chicken Salad

Shawarma Chicken Salad brings exotic taste to a familiar recipe. Our Shawarma Spice boasts powerful flavor that mimics spit roasted goodness at its best, and grilled chicken is a delicious way to enjoy it. We’ve …

View Full  
Mexican Street Corn Salad

Mexican Street Corn Salad

My first taste of Elote corn was love at first bite, and now I look forward to it every summer. The smoky, tangy, salty combination of grilled corn with lime and cotija is….perfect. And it …

View Full  
Portuguese Barbecued Clams

“Portuguese” Barbecued Clams

We love this recipe from The Adventures of Fat Rice, the July 2017 Cookbook Club Selection of the Month. With a sauce that can be prepared weeks ahead of time and stored until needed, this …

View Full