Piment d'Espelette Pan de Tomate

Tomato season is here! And this recipe is a wonderfully simple way to make pantry staples shine. While all spices are special, Piment d'Espelette has the terroir of Basque country. This rare chile is only grown and cultivated in the Espelette commune in France's Nive Valley. Espelette pepper is similar to a red hatch chile and is traditionally used for fish stews or as a black pepper substitute in dishes. We took sliced ciabatta and smothered the toast in grated heirloom tomatoes, garlic, and olive oil to make a perfect bite. Finish it off with a sprinkle of Fleur de Sel and Piment d'Espelette for a pop of flavor.Piment d'Espelette is one of the appellation d'origine contrôlée (AOC) products which France certifies as having the true terroir of the region. This spice is as genuine as champagne from the Champagne region of France or Roquefort from Roquefort-sur-Soulzon. It doesn't get more time-honored than this!

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Hot and Sour Soup

A perennial favorite, you'll always find a version of this soup on the menu in Chinese-American restaurants. You'll be glad to know how to make this takeout favorite, and it's easier than you might expect!. Much of the heat comes from the white peppercorns and the sour comes from rice wine vinegar. The lion's share of prep time comes in getting the array ingredients ready, then it comes together in no time. Perfect for a chilly day or a Lunar New Year's feast. White peppercorn is spicy, musky and earthy. These qualities play well with the variety of woodsy mushrooms and pork loin.

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Aji Pimento Cheese Crackers

These little crackers combine a range of delightful chile flavors into every bite and will add a unique twist to your snacking or appetizer lineup. The mild pimento cheese is complimented with Aji mirasol chile peppers. They are mild and fruity with hints of tamarind and tomato. The pickled jalapeño on top adds a kick- but not too much. Orange zest brings the flavors together nicely.

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Montreal Steak & Chop Mini Green Pies

Paying homage to the Canadian province where the blend originated, Montreal Steak Chop showcases both the French flair for deft seasoning, and the British love of beef. While usually associated with steak, we tried the blend in these vegetarian mini pies, with thrilling results.Perfect for appetizers, brunch or to have alongside a bowl of soup, these little pies are hearty, but not too heavy. Even the most specialized of spice blend can have hidden layers of versatility, and here the Montreal Steak Chop lends its rich flavor to an entirely vegetarian dish. Bon appétit!

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Allspice Mushroom Medley

Use allspice in savory sides and discover a whole new world of flavor possibilities. A simple mushroom medley transforms into a spice bazaar with this one simple addition. Allspice is an all-in-one spice. It has warm, sweet notes of cinnamon and nutmeg and zingy notes of ginger and clove. These play wonderfully with the woodsy flavor of the mushrooms. For this recipe, we used a few different types of mushrooms for contrast in texture and flavor, including local chanterelles and lobster mushrooms, but the flavors shine with any combination. Try crimini, shiitake, portobello or your local favorite. The amount of allspice used in this recipe is generous and flavorful, a traditional measure in Mediterranean and Middle Eastern cuisine. This flavorful medley is wonderful on a steak, makes an exotic holiday side dish or appetizer on toast.

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Paprika Roasted Baby Potatoes with Black Garlic Aioli

It's a running joke at the shop is that we have never ate a potato we didn't like. Just because they're all delicious, however, doesn't mean we can't have favorites. This potato recipe makes for an easy side dish or appetizer, and we've found ourselves coming back to it over and over again. There are just a few ingredients here, but they're all full of flavor. The Hungarian Paprika is sweet, fruity and coats these baby potatoes beautifully. Alongside the potatoes, we made a Black Garlic aioli that you're going to want to put on everything. Black Garlic is fermented and fruity, somewhat reminiscent of molasses. It doesn't have the bite of regular garlic, and it has umami qualities similar to balsamic vinegar. Together, these mini potatoes and aioli make for a delicious and flavorful bite.

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Garam Masala Meatballs with Mango Chutney

These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and chopped dried tart cherries, although dried cranberries would be delicious, too. Making it the perfect sauce adding warmth and bite from nigella seeds and cayenne. Chutney has a lot of uses and is normally used to add sweet and sour tang to Indian dishes. Next we stewed the meatballs in the chutney. After 45 minutes of simmering these meatballs melt in your mouth! We used beef here, but lamb would be delicious, too! Add a toothpick to them for an easy appetizer or serve over basmati rice.

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Juniper Duck Breast Pastrami

Make your own pastrami! Easy? Yes. Impressive? Yes. Delicious? YES!!!! This pastrami will bring Pacific Northwest flavors to your charcuterie board and guests clamoring for more. Juniper berries impart sweet, piney flavors with citrus top notes that play perfectly with European Coriander Seed. The smoky layers on the crust hint at a campfire flavored with Alderwood Smoked Salt and Upper Left Madrona Smoked Honey. This pastrami has turned many into duck lovers and will be the first to go on your smorgasbord. Use for charcuterie plates, sandwiches and pasta dishes. Tasty cold.

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Kala Masala Shrimp Cakes

Kala Masala is an Indian spice blend, named for the dark color of its ingredients, which are often toasted before use. Sweet spices like Cloves and tangy Amchoor make this blend an excellent seasoning on seafood, and especially good on shellfish.We used Kala Masala as the signature flavor in these shrimp cakes, which have sweet potato and rice as the binder and a coconut crust. That also makes them gluten free, for those keeping score. The Rooster Spice aioli, which we whipped up as a dipping sauce, takes no time at all. It's spicy and just a little bit sweet: the perfect accompaniment to these tasty appetizers.

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