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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World Spice Chili Crunch

World Spice Chili Crunch is a staff favorite soon to be a fan favorite. The wave of chili crunch obsession spread through the World Spice team like wildfire thanks to the genius who gifted each and every one of us a jar. This incredible condiment satisfies on every level. The store bought version is a powerhouse with medium heat and maximum flavor. It is both chewy AND crunchy with a deep umami base. It's good on everything! So...the journey to our version of this recipe began. The motivation was partly for fun to play with chili flavors and partly practical to turn out a version without MSG or preservatives. We hit the kitchen and it took a few tries! In the end this closely timed process turned out the best result. What we discovered was a temperature sweet spot while frying the chilies. Too low and they won't stay crisp and too high and you'll burn them. Our version requires minimal chopping and is also nut free because everyone needs chili crunch. We bumped up the heat with 3 different types of chilis so expect more fire from this version. We added the zing of Sichuan peppers and bumped up the umami with Cascade Mushroom Mix.Try your own version of chili crunch with any combination of dried chilies! This recipe makes a generous quart of crunch, plenty for any chili-head and enough to gift and share.

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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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Creole Breakfast Corn Bread

Sunday brunch just got a down-home makeover and it is delicious! Cajun and creole seasonings offer bold bites of flavor on top of this quick and easy cornbread. As with many good things, it begins with bacon and ends with runny eggs in a flavorful breakfast hash. Perfect for a laid back Sunday morning, this dish is not fussy. Cook up some crispy bacon and caramelized onions to start, bake the cornbread in the same pan, then complete the hash with bitter greens and cherry tomatoes for little bursts of flavor. The whole skillet gets jazzed up with our Creole Spice. and broiled to finish. Topped off with runny eggs, the whole dish just comes together beautifully. Serve alongside a Voodoo Bloody Mary and laissez les bon temps rouler!

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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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Pear Arugula Salad With Juniper Vinaigrette

It pays to eat healthy, but it can be easy to fall into a rut. When we fall back on our tried and true recipes, the familiar can begin to feel a bit boring. Changing one ingredient while making a classic combination is an easy way to try something new and not get bored. In this recipe, we added one new spice to one of our favorite go-to salads, and it totally transformed the dish.In this pear and arugula salad, we used Juniper in the vinaigrette to add new dimensions to the dish. Vinaigrettes are wonderful for showcasing both bold and subtle flavors, making them a simple and effective way to add spices to a dish. Here, the piney taste of the juniper combines perfectly with the floral sweetness of the honey for a delicious forest vinaigrette. We kept the bold flavors going with peppery arugula, sweet pears and buttery gorgonzola for a simple salad that's anything but basic.

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Peppercorn Shortbread

Shortbread takes a walk on the wild side with a globe trotting parade of pepper- Vietnamese peppercorns, green peppercorns, grains of paradise and pink peppercorns. all make an appearance and lend their unique flavors to the mix. These cookies are easy and everything BUT boring. This short bread is spicy, sweet and has a kick that makes them perfect for dunking in something warm and creamy like your favorite Chai or some warm milk with turmeric.

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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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