Recipes

Chicken Tikka Masala

Charred under the broiler and then simmered in sauce, this classic British dish is a powerhouse of flavor and texture. British dish? Not kidding! An adaptation of classic Indian cuisine created by Bengali chefs to appeal to the British palate, this cultural fusion has practically become Britain's national dish.Tomatoes and cream are the key ingredients of this sauce that give it that signature pop of flavor. And, if you're a soup lover, you can double up on the tomatoes for a rich and velvety Tikka Masala tomato soup.

David Leite's Portuguese Roast Chicken and Potatoes

20 min

From David Leite -"There's nothing more comforting than a delicious roast chicken with potatoes! Using A Taste of Portugal, we made a paste that is used to season the chicken before it goes into the oven. What's great about this paste is that it's infinitely customizable. Sometimes I double the garlic, add more tomato paste, a big handful of chopped fresh parsley, cilantro, thyme, or rosemary - whatever I have on hand. And for those chiliheads out there, feel free to spice it up to suit your taste!"

Herbes de Provence Potato Leek Soup

15 min

Herbes de Provence is a classic French blend of garden herbs including marjoram, savory, chervil, thyme, dill weed, and tarragon. These delicate herbs give the broth a layered flavor and season the vegetables with a light touch. Every bite is a different texture with pops of salt from the capers. This soup can be easily made vegan using veggie stock, or if you want to indulge, add a splash of cream to your bowl for a chowder like soup that is perfect for dipping crusty bread.

Star Anise Caramelized Onions

5 min

Discover the secret to effortlessly delicious caramelized onions! Don't be intimidated by their fancy name—making them is easier than you think. With just a simple process of cutting onions and stirring in a pan, you'll achieve golden perfection. For an extra touch of sweetness and aroma, add whole Star Anise. These flavorful onions elevate burgers, pizza, and mashed potatoes. Once you experience the beefy goodness enhanced by the lingering anise aftertaste, you'll never make onions any other way again!

Pho-Nominal Chicken Soup

10 min

Making a flavorful pot of pho at home is easy with our Pho-Nominal Broth blend. For this recipe we created a chicken pho, or Pho Ga, but the beauty of this broth blend is that it is so versatile it can be used for whatever type of pho you are craving, so you can pick and choose your favorite meat and vegetables because we've taken care of all the spices. Using our mix you can make pho in less than an hour!

Portuguese Vinho Verde Mussels

Crisp and fresh Vinho Verde is a classic Portuguese wine, an ideal choice to pair with A Taste of Portugal. Inspired by the childhood flavor memories of our friend David Leite, this blend is an instant Portuguese flavor bomb. For this recipe, we bloomed the aromatics in oil, and the sauce came together in just minutes. No mussels? No problem! Enjoy it with a variety of seafood like clams, shrimp or squid.This bowl is full of fresh summer ingredients and the robust flavor from A Taste of Portugal brings it all together. Tomato and smoky paprika combine with parsley and bay to make a base accented with citrus and a kiss of heat from Portuguese piri piri chilis. The flavors infuse the sauce, so don't skimp on the crusty bread! This easy recipe is great for a quick weeknight meal for two people, or it can be batched for a crowd. The sauce with smoky paprika and a little spice and brings everything together by thickening it. In the unlikely event that you have leftover mussels, shell them and use the sauce on pasta or rice.

Vegan Richa's Mushroom Bourguignon

Our friend Richa Hingle is a genius. She came up with a popular vegan bourguignon that is savory, hearty, and EASY! Like throw it all together in the Instant Pot in 30 minutes-easy! Sometimes we can be intimidated by vegan cooking, especially for those of us who are used to the meat and potatoes we grew up on. This recipe proves that vegan adaptations can taste even better than their traditional counterparts.Richa Hingle is a longtime World Spice Merchants customer, as well as a prolific and award winning recipe developer, blogger, and photographer based here in Seattle. The recipes she has on VeganRicha.com are easy to follow, with step-by-step photos so that even the novice vegan cook can make delicious food. She loves to show people how easy it is to cook vegan Indian or other cuisines, which are allergy friendly and have gluten-free and soy-free options. Her latest cookbook isVegan Richa's Instant Pot™ Cookbook which has many adaptations, swaps for allergies and special diets, full nutritional information, and will become your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.

Buffalo Totchos

In the realm of culinary fusion, which can admittedly be hit or miss, "totchos" are a stroke of pure pub-fare genius. Universally beloved, the combination of tater tots and nachos are proof positive that good things can be made even better. So we thought we'd see just how far we could take it with a couple of beloved spice flavors. Yes, Buffalo Spice on chicken and fresh Ranch dressing for the drizzle and dunk. 

Buffalo Blue Cheese Chicken Salad

The salad starts with an easy sheet pan chicken, pulled from a quick two-ingredient marinade of buttermilk and Buffalo Spice. Stay with the recipe proportions for a satisfying medium heat or fire it up with more Buffalo Spice.  The heat is complimented by the tang of apple cider vinegar and a pep of lemon crystal for a lively and versatile flavor. This chicken is sure to be a staple around our house this summer and will do equally well on the grill. Then toss it together with all the other goodies and you've got a salad that really satisfies. And just for fun: is it blue or bleu cheese?