Shakshuka

Shakshuka is a Middle Eastern dish that is quick and easy to make, and can be served for any meal. Our favorite occasion is always brunch with friends, though, because it's such a crowd pleaser. This versatile recipe is traditionally seasoned with cumin and paprika, but you can use just about any spice blend that suits your fancy. For this one, I used our El Greco, with Mediterranean herbs and a hint of sumac. To top it off, I added chopped spinach and feta cheese to the sauce.

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Southwest Pumpkin Soup

This southwest pumpkin soup is a delicious fall treat, perfectly spiced with warm heat from our Chorizo Bomb. Sultry smoke from our perennial favorite, smoked paprika, rounds out the taste. Cooking your own pumpkin for this recipe is really easy, but the canned pureé works fine as well. Serve it up with crusty bread and a nice porter or stout and you’ve got an instant Oktoberfest!

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Sri Lankan Banh Mi

Who doesn't love a great sandwich! We are all fans of banh mi sandwiches, and loved this recipe from Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. We have tried many different types of banh mi, and loved this one made with a Sri Lankan Curry.From the author: "When Viet people eat curry with baguette, they typically dip the bread into the spiced coconut-scented sauce. San Francisco chef Alex Ong sent me his recipe for this bewitching curry (the name comes from the dark-colored spice blend), insisting that it would be perfect stuffed inside a baguette for banh mi. He was right, but to avoid a soggy sandwich, I hand shredded the cooked chicken and recooked it in the sauce, allowing it to fry in the residual oil and become encrusted with the seasonings. It became like an Indonesian rendang or, as my husband put it, a curried chicken carnitas. It’s fantastic."

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Chermoula

Afro-Vegan by Bryant Terry is a mainstay vegan cookbook on our shelves at home. He researched traditional Southern cooking, going back to its roots in Africa and the Caribbean, but made the recipes vegan. The results are delicious! (Bonus: Every recipe has a song choice, too!) We especially love this recipe. Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create layers of flavor. It is used liberally in Algerian, Libyan, Moroccan and Tunisian cooking to flavor fish, seafood, meats and vegetables.

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Paprika Potatoes

Smoked Sweet Paprika is an indispensable ingredient in any spice pantry, and the authors of Fresh & Fermented agree! Check out their delicious recipe below!"Smoked paprika, also known as pimentón, has finally reached mainstream status in the spice world, and not a minute too soon. Made from pimento peppers that have been dried or smoked over a fire, this spice imparts a robust smoky flavor. As a hearty side, this dish pairs well with your favorite sausages, pork loin, or any grilled meat. Leftovers are delicious with eggs in a breakfast burrito or scrambled into a breakfast hash."

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Kale Tabbouleh with Ras el Hanout Dressing

This festive salad is perfect holiday fare. At a time when greens can often be over-shadowed by sweets, this salad will have everyone second guessing. A bright citrus vinaigrette infused with the warming spices of Ras El Hanout helps to tenderize the kale, and the pomegranate seeds add a sunny pop of flavor. This salad is sure to bring some holiday cheer.

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Baharat Rib-Eye

Enjoy this favorite recipe from World Spice at Home, by World Spice Merchant Amanda Bevill and cookbook author Julie Kramis Hearne. Necessity is the mother of invention, and this beautiful pairing is a classic example. When we found ourselves out of our favorite steak rub one night, we had Baharat on hand and whipped this up. Now there is a new favorite in the house. Baharat adds aromatic elements of cinnamon and allspice to a simple meat rub, and it transforms the rib-eye with unexpected flavors. The earthiness of the mushrooms is a nice complement to the spices and steak. We like to serve this with garlic mashed potatoes.

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Voodoo Shrimp and Grits

Have you ever eaten something so good that it induces a trance? Well, check out our Voodoo Shrimp and Grits. This classic dish features our all-star spice blend Voodoo, a robust seasoning which includes onion, garlic, whole mustard seeds, thyme and allspice on a base of peppercorns and sea salts. We are excited to share Voodoo Shrimp and Grits just in time for Mardis Gras. French for Fat Tuesday, Mardi Gras refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. With no shortage of richness, this recipe could be the inspiration for your own Mardi Gras ritual.

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Advieh-Spiced Persian Meatballs

Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them on a bed of greens, over grains, as a sandwich or a wrap. Garnish with feta, mint, parsley, and pomegranate seeds and complement with a tangy sumac salad dressing or a mellow creamy tzatziki. Fabulous! Our version uses Panko bread crumbs as the binder, but for a gluten-free option you could use lentils, quinoa, or gluten-free bread crumbs.

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