Recipes

Hawaij Chicken Stew

15 min

Looking for a warm and filling stew that won't weigh you down? Look no further! This light yet hearty stew is bursting with flavor and is the ideal comfort food for a chilly winter day. Seasoned with the Yemeni all-purpose seasoning Hawaij, it imparts an earthy taste and a beautiful pale golden broth. This versatile blend of spices makes this soup light, but hearty with flavor. This is a great dish to meal prep leaving you with a delicious and easy weeknight meal. Enhance the warmth with Cinnamon Sticks and a touch of sweetness from an orange. 

Portuguese Ginjinha

Ginjinha, or Ginja for short, is a liqueur made from an infusion of sour cherries, also called ginja berries. After a friend from Lisbon introduced us to this delicious concoction, we waited almost a year Pacific Northwest cherries to be in season so we could try to make our own. Our recipe for this liqueur is spiced with Cassia Stick Cinnamon and Cloves to add a spicy, aromatic bite.Traditionally served in shot glasses for a slow sip with a tart cherry garnish, Ginjinha is also a great ingredient in other cocktails. Try using some in a batch of sangria, or add a bit to your Manhattan for a sweet and spicy twist. As soon as we tried it, Ginjinha quickly became a bar cart staple for its versatility and unique flavor.

Mummy's Nutty Saffron Rice

If you're looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It's easier to make than you might think...but you don't have to let anyone know that. We saw this dish in Summers Under The Tamarind Tree: Recipes and memories from Pakistan, and knew that we had to get permission from author Sumayya Usmani to share it with everyone.From the Author: " I was never fond of raisins and rice as a child, but as my taste buds matured, I realized that my mother's Persian-influenced recipe is a spectacular yet simple midweek rice dish, a good accompaniment...The saffron is infused in the water that cooks the rice, much like a pulao, and it gives the final dish a rather elegant biryani look."

Marble Tea Egg

If you want to take the mystery out of Chinese cooking, then Phoenix Claws and Jade Trees by Kian Lam Kho is the book for you. Full of step-by-step basic cooking methods and techniques, this book also provides an excellent overview to ingredients that you might not be familiar with. Kian Lam Kho's recipes range from simple to more complicated, but all are well worth trying. This Marble Tea Eggs recipe is an example of one that is easy to make, and results in a spectacular dish when served.From the Author: "Found in just about every corner convenience store all over China, this tea egg is a popular snack food that is also commonly served as an appetizer at formal banquets. Any Chinese red or green tea works well with this recipe, but do not use black tea, as it can make the eggs too bitter.

Sultry Spiced Short Ribs

Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black Cardamom Pod has a deep smoky, earthy flavor profile. It pairs perfectly with the sweetness of Star Anise, and the piquant flavors of cinnamon and peppercorns to give these short ribs a sultry and mysterious flavor.

Massaman Curry

There's a world of currries out there, and we are happy to try all of them! We often get requests for a Japanese-style curry, so we got approval to add this wonderful one from Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for Massaman Curry features Indian Coriander Seed, Turmeric, Star Anise, and Cassia Stick Cinnamon alongside fresh ginger and lemongrass.

Roselle-Rooibos Drink

Afro-Vegan by Bryant Terry is a staff favorite vegan cookbook that we always refer back to. And bonus? Every recipe has a song or book choice to go with it! Hibiscus tea is delicious, and we love finding new ways to use it.From Bryant Terry author of Afro-Vegan: "This drink is tart, sweet, and floral and has become one of my favorite summertime beverages. In this recipe, I call for fresh pineapple to give the drink texture and vibrant tropical flavor, but when my editor, Melissa Moore, brought me a bag of fresh peaches from the farm of Mas Masumoto, I peeled, sliced, and used them in place of the pineapple. It was off the chain! I think any other stone fruit, such as nectarines or cherries, would also work well and I encourage you to experiment with adding them. For a late fall or winter spin, serve this drink warm, omitting the fresh fruit and boiling the tea and hibiscus with 1/4 teaspoon whole Cloves in a nod to how roselle is prepared in Trinidad and Tobago."

Corned Beef and Caraway Cabbage

Spring is in the air! This is my favorite time of year: Spring training baseball is on the radio, Mother Nature is providing us with some gorgeous sunny days between all the rain, and one of the most fun celebrations on the calendar is right around the corner.That's right, St. Patrick's Day is almost here, and whether your entire family is from the Emerald Isle or you're just Irish at heart, St. Patrick's Day is a great excuse to have some friends over to enjoy a pint or two of Irish stout and some corned beef and cabbage. For our recipe, be sure to brine it for as long as recommended. The salt in the brine carries the flavor of our pickling spices used through the whole piece of meat, and the extra spices reserved for the cooking liquid lend it a great burst of flavor on the surface. This St. Patrick's Day be safe, enjoy some delicious corned beef and remember: "May the lilt of Irish laughter lighten every load. May the mist of Irish magic shorten every road... And may all your friends remember all the favors you are owed!"