Poudre Forte

Poudre Forte is a wonderful spice mix that was used throughout medieval Europe and is still used today by culinary recreationists. The actual components may vary, but Poudre Forte, or "strong powder," is commonly based on cinnamon, clove and black pepper, some of the most important tender of the early spice trade. We've added grains of paradise to enhance the flavor. A sweetly aromatic blend with a good bite, it can be used liberally in both sweet and savory dishes.

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Chole

We loved Chetna Makan on "Great British Bake Off" and her first cookbook, The Cardamom Trail was full of many flavorful and stunningly photographed dishes. For Chai, Chaat & Chutney: a street food tour through India, she returned home to India and the street food that she grew up on. The book has four chapters that are organized by cities that make up the four corners of India - Chennai, Kolkata (formerly known as Calcutta), Mumbai and Delhi. The fifth chapter? All masala and chutney recipes. Some recipes will look or sound familiar, others will not...but the photos and descriptions of the food will make you want to eat (or drink!) all of them. If you love Indian food or any form of street food, this is the cookbook for you! This recipe is a wonderful example how curries in the North of India use lots of fragrant and aromatic spices to make this mouth-watering vegetarian curry made with chickpeas.From the author: "One of the ultimate curries of the North, this chickpea curry is often paired with Bhatura, a deep-fried flatbread sold piping hot originally on the streets of Delhi but, now, all over the country. This combination should be on everyone’s must-try list when visiting India. You can keep it light by eating this curry with rice or chapatti, if preferred."

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Curried Beef and Tendon with Turnip

We love the use of spice and combining of textures in this curry dish from fascinating Macau cookbook, The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, and Hugh Amano.From the Author: "In Macau “turnip” usually means daikon, or another large radish, so technically, there’s no turnip in the original version of this dish. At Fat Rice, we mostly follow tradition, but run with the turnip thing and garnish with crunchy raw turnips, radishes, and their greens. Don’t be scared to work with the tendons—they do require long cooking, but add great texture. Try grilling the rubbed beef; it adds a great smoky dimension."

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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."

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Hahn Family Sweet Treats

No Thanksgiving or holiday dinner would be complete without the desserts. Pumpkin pie is par for the course, where sweet treats are concerned, but few folks stop there. Every family has their own unique preferences, and this collection of recipes has something for everyone. The applesauce cake will have even the most ardent fruitcake detractors coming back for a second slice. Perfect for the holidays, it can be made and enjoyed year round. The shortbread is recipe was adopted from a Scottish woman who lived down the street from Mom when she was growing up in Boise. We've tried other shortbread recipes, but always come back to this one. Make these and I'm sure that they will disappear as quickly as they always did in our home. These recipes brought to you by World Spice Family Favorites. Thanks, Sherrie! For more holiday treats, check out all our dessert and pastry recipes.

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Alison's Cranberry Chutney

This cranberry chutney is a cheerful and tasty delight. For anyone who remembers fondly the childhood thrill of a colorful canned fruit cocktail, get ready to re-live it. The chutney is easy to make and comes together in a snap with popping cranberries, crunchy celery and almonds with a topping of lemon zest. A melange of flavor and texture, this chutney does justice to the intensity of the cranberries by mixing it in good company. Serve it alongside your holiday meal and make extra! It is great on turkey sandwiches and freezes well.

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Japanese Chicken Curry

The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish.  This Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste, and has become a staff favorite.From the Author: "You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour."

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Chicken Vindaloo

Many of us grew up having grandmothers who were wonderful cooks, so we were happy to find this cookbook full of grandmotherly love. In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers around the world alongside their signature family recipes. This chicken vindaloo recipe comes to the book, and to us, courtesy of Grace Estibero, 82, who grew up in the South Indian state of Goa. If you love a good spicy dish, this one is absolutely delicious!From the Author: "Typical of Indian cooking, chicken vindaloo is a hot dish, which was originally introduced to Goa by the Portuguese. Often served on special occasions, this dish is traditionally prepared with pork, but I am sure you will be fully satisfied with this chicken version."

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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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