Adobo Chicken with Huacatay Salsa Verde

This tantalizing sheet pan supper is both easy and delicious. The star of the show is the salsa, where we've sweated down vegetables to unlock their flavors, then blended them with huacatay and fruity Aji Mirasol chiles for a South American twist. The combination is perfectly balanced, allowing both flavors to shine. The Adobo-seasoned chicken and zucchini create a delicious canvas, absorbing the savory goodness of the salsa. Spatchcocking the chicken ensures even cooking and simplicity. 

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Chorizo Bomb Stuffed Acorn Squash

Acorn squash is one of my favorites because they can be personal sized and filled with whatever you're craving. This recipe is simple and Chorizo Bomb does all of the work. As the name implies, it is an explosion of flavors with minimal ingredients. We start off by roasting the acorn squash until tender and caramelized to bring out its nutty sweetness. We kept this recipe grain-free by stuffing the squash with ground chicken and sweet peppers. To bring it all together, we added Chorizo Bomb which is made up of ground smoked chilies and oregano, thyme and cumin. In a matter of minutes, your house will smell of Fall chiles. Add a sprinkle of cheddar, then a quick trip to the oven for golden brown deliciousness.

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Harissa Grilled Chicken Wings

Chicken wings are a perfect game day dish, and our winning strategy scores with bold flavor! A quick toss in a Harissa dry rub followed with a saucy glaze combining butter, lemon paste, vinegar and Upper Left Madrona Smoked Honey brings the platter to the table without much fuss and they are absolutely delicious. The toasty exotic flavor of Harissa has mild smoky heat that goes well with all your favorite dipping sauces. Grilling gives that great char flavor and their moist, meaty texture is always a crowd pleaser. Buffalo and blue cheese have met their match!

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Nigella Caesar Dressing

This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We've managed to make it vegan and low cholesterol with a little spice magic. Worcestershire powder is the umami bomb instead of the traditional anchovy, and black salt with its slightly sulfurous taste opts in for the egg. This recipe makes about a half quart. It keeps well in the refrigerator and can be used for Caesar salad or a flavorful marinade for chicken or fish. Of course it wouldn't be a Caesar without the croutons so we've included a suggestion for those too. Happy Salad Season! This recipe was so delicious we added it to our permanent inventory. Now you can buy Nigella Caesar premixed on our website! Just substitute 1/4 cup in place of the spices in the dressing recipe above.

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Herbes de Provence Lemon Chicken

The most common question we get in the spice shop is "what's good on chicken" and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!

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Chicken & Dumpling Casserole

If you're looking for a not-too-guilty pleasure to enjoy on a cold winter night, look no further. This hearty dish satisfies all the comfort food cravings, and is made lighter but no less luscious with oat milk and gluten-free dumplings. Now let's talk dumplings, aka the best part. Dumplings are typically chewy nuggets of boiled biscuit dough, but when you stud them into a casserole instead, the result is moist and chewy on the bottom, fluffy in the middle and crispy on top. Win. Win. Win. Seasoned with Herbes de Provence, and paired with leeks, carrots and peas the casserole is somehow both hearty and beckoning to spring at the same time. Enjoy!

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Tandoori Roasted Chicken

It may not be grilled over an open flame or cooked in a traditional clay oven, but this Tandoori Roasted Chicken is guaranteed to brighten your January. We've brought sunshine into the kitchen in the depth of winter with bright colors and flavors on the table. Our Tandoori chicken is bright in color and in spice. We skipped the red food coloring and went straight for the Beet Powder, combined with Tandoori Curry that contains turmeric, to give this dish a stunning presentation. Once cooked the beet powder mellows and adds crispiness to the chicken skin.

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Achiote Paste

Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.

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Rooster Ramen with Black Garlic

We've come a long way from the dorm room hot plate and elevated a pack of instant ramen to new heights with our deliciously unique blends like Rooster Spice and Bulgogi Spice. It includes something to satisfy every flavor craving, and you can mix and match the flavors to make your own bowl just the way you like it. We pulled out all the stops, and all the garnishes, to make this bowl, but you can also use the seasonings individually to season any protein or broth.

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