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Sichuan Crisp Fried Wild Mushrooms

Coming out of such a vast country, authentic Chinese home cooking means different things to different people. This gorgeous Sichuan Crisp Fried Wild Mushrooms recipe from our March 2017 Cookbook Club featured book, “Phoenix Claws …

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Kung Pao Chicken

Many Americans would be surprised to learn that their favorite Chinese dishes are either not Chinese at all, or greatly altered from the original. Our March 2017 Cookbook Club selection, “Phoenix Claws and Jade Trees” …

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General Tso’s Chicken

General Tso’s Chicken is very popular in the United States, but is usually pretty sweet. This authentic version from our March 2017 Cookbook Club selection “Phoenix Claws & Jade Trees” by Kian Lam Kho is …

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Marble Tea Egg

The March 2017 Cookbook Club Meet & Eat selection “Phoenix Claws and Jade Trees” by Kian Lam Kho takes the mystery out of Chinese home cooking. Full of step-by-step basic cooking methods and techniques, this book also provides …

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Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

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Miso Marinated Halibut

Whether you love black cod, salmon or halibut best, try your favorite in this wonderfully decadent dish adapted from the classic Japanese preparation popularized by chef Nobu Matsuhisa. I’ve loved this dish for years, enjoying …

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Asian Tea Rubbed Pork Chops

These thick loin chops are nestled into a fall vegetable medley and roasted to tender perfection for a satisfying one dish meal. Our Asian Tea Rub is the secret ingredient, steeping citrus and smoke flavors …

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Japanese Chicken Curry

For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …

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Asian Chicken Salad

This week, we’re going crazy over our new Cascade Mushroom Mix, and what better dish for a summer evening than a light chicken salad with just the right embellishments? We put the mushroom mix in …

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Seattle Salmon Rub

We eat a lot of salmon here in the Northwest and never tire of finding fabulous new ways to enjoy it. Among them all, Seattle Salmon Rub remains at the top of the list. Our …

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Sultry Spiced Short Ribs

Slow cooked short ribs are the perfect vehicle for spices and the secret ingredient for this recipe is black cardamom. Black cardamom is a milder cousin of the better known variety and has a deep …

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Szechuan Compound Butter

The elusive flavor of Szechuan pepper is captured neatly in this delicious compound butter. The mild peppery bite is perfectly measured and the tingly aftertaste lingers in the most pleasant way. A hint of lemon …

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Szechuan Lemon Curd

We are always game to try an adventurous spice pairing, and this one came out a winner! Lemon curd is a delightful decadence, sweet-tart and intense, and made even more exceptional with a fresh zing …

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South Asian Coconut Butter

Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …

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Massaman Curry

At our February Cookbook Club Meet & Eat, we’re trying recipes from all across Asia, courtesy of Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for …

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Pumpkin Rolls with KGM

Take your cinnamon rolls from simple to sensational with the addition of pumpkin and Kashmiri Garam Masala. When I started looking for a pumpkin dessert, because it is that time of year, the thought of …

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Sri Lankan Banh Mi

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …

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Sheng Jian Baozi with Chile Oil

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …

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Sassy Short Ribs

We love all things sassy, and these short ribs are no exception. The bold flavor of our Sassy Steak Spice is infused into every bite along with orange marmalade and fresh oregano for an impeccable flavor …

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Take Out-Fake Out: Lemon Chicken

Many foods convey a sense of place. Unless you are lucky enough to be in China, there’s no doubt that Chinese food tastes best delivered on a stormy night in the 212 area code. But …

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Grilled Ayam with Peanut Sauce

Okay, I’ve “tested” this recipe many more times than was truly necessary because it is so easy, healthy and delicious. Our new Indonesian Ayam is the star- gracing the chicken and the peanut sauce with …

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Easy DIY: Spiced Hot Fudge Sauce

Want an easy DIY  project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able …

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Rooster Grilled Artichokes with Spicy Garlic Mayonaise

Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs …

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Rooster Spice Asparagus

Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for …

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Chinese Five Spice Apple Cake

This simple apple cake was baked by my great-grandmother on a wood stove over 100 years ago, and I’m happy to still be cooking it today. This recipe is timeless, rustic and highlights the flavors …

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Chinese Five Spiced Apple Carrot Pie

Tender carrots are surprisingly sweet when baked in a brown sugar syrup, especially when united with perfect Washington apples and plump little raisin gems. The fresh ginger is a classic pairing with the carrot, and …

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Pacific Seafood Seared Scallops

We have exciting news! Our Pacific Seafood blend has been reformulated using bright notes of citrus and lemongrass;  this Pacific Seafood blend incorporates flavors from the Pacific Northwest all the way to Thailand.  Using a …

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Szechuan Peppercorn Salmon

Since we’re in the Pacific Northwest, it’s no surprise that we love our salmon, and this is a perfect example of simple spicing and spectacular flavor.This recipe is Eric Rivera’s creation, and he says that …

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