Herbes de Provence Salmon Frittata

You'll feel like you're in the south of France with this one-pan breakfast. It is easy to make for whoever is waiting for breakfast in bed on a Sunday morning, or for an easy dinner, with a salad on the side. Frittatta is an open faced dish, similar to quiche without the crust. In ours, we used capers, leeks, kale and with cured salmon. The eggs bind everything together with Herbes de Provence and bright spring flavors of dill, tarragon and chervil. Frittatas are uncomplicated and customizable so create your own version with your favorite ingredients. I'll bet you have a frittata of ingredients in the fridge right now!

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Bulgogi Avocado Toast

Our Bulgogi Spice is a perfect flavor fit with eggs and avocados. A traditional Korean blend used to season grilled steak, it is equally at home here. We never tire of trying spice blends in new ways and this is a great example of how easy it can be. Now a brunch and breakfast staple, Bulgogi Avocado Toast is healthy and easy to make. The spicy tang of this seasoning comes from Korean chile flakes. It is also rich with umami from chive and onion and a little bit sweet from a pinch of brown sugar. The sesame seeds add texture and a nutty finish. Bulgogi Spice is the ideal way to add loads of flavor. Add a bright start to your morning with this dish.

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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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Fig Ras el Hanout Clafoutis

The spicy aromas wafting out of our storefront next to Pike Place Market bring in all sorts of curious noses off the street. There's no one spice that exactly mimics that unique scent, but Ras El Hanout is probably the next best thing! Our signature recipe for this classic Middle Eastern blend has twenty four ingredients, easily making it our most complex spice blend. Ras el Hanout is traditionally used more in savory dishes, but its medley of spices are sweet, aromatic and perfect for baking.Beautiful ripe figs found in the market next door were the inspiration for this delectable creation! Clafoutis are an overlooked brunch gem, easier to make than pancakes or waffles with a custardy texture similar to crepes. Here, we caramelized the figs in Ras el Hanout and baked them into the custard. The resulting Clafoutis is rich, indulgent, and perfect for a decadent weekend morning.

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Rooster Ramen with Black Garlic

We've come a long way from the dorm room hot plate and elevated a pack of instant ramen to new heights with our deliciously unique blends like Rooster Spice and Bulgogi Spice. It includes something to satisfy every flavor craving, and you can mix and match the flavors to make your own bowl just the way you like it. We pulled out all the stops, and all the garnishes, to make this bowl, but you can also use the seasonings individually to season any protein or broth.

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Za'atar Khachapuri

This popular Georgian pastry will soon become one of your favorite comfort foods! Khachapuri is a boat-shaped bread filled with cheese, egg, and other ingredients. After baking, the crust can then be ripped off and dipped into the filling. It's a perfect dish for brunch time cravings or a happy hour snack. This recipe combines a three cheese blend with Green Za'atar, a mix of toasted sesame seeds, thyme, sumac, dill and oregano. The grassy, nutty notes of the Za'atar neatly compliment the cheese and egg.Why stop there, though? One of the best qualities of Khackapuri is the endless flavor variations you can try. Try making this recipe with Syrian Za'atar or or Svaneti Seasoned Salt instead. This was our first Khachapuri attempt, but it certainly won't be our last.

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Spring Spaghetti with Dukkah Creme Fraiche

Plan ahead to create this spectacular Spring Spaghetti, because it is worth the wait! The crème fraîche takes a day and a half to culture, so patience is required, but whether you make it for yourself, make it for Mother's Day or just make it for fun, once you do, it will become a decadent staple. Dukkah is an Egyptian spice blend with marjoram and thyme mixed with lightly toasted cumin and coriander. The spices are combined with chopped hazelnuts. The complex flavors and texture infuse the crème fraîche and perfectly complement the spaghetti and spring vegetables. Once you have the crème fraîche, this pasta is fast and easy to make and full of seasonal flavor!

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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.

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Creole Deviled Eggs

Deviled eggs are always a crowd pleaser, even more so when you make them with a twist. Enter our Creole Deviled Eggs. This version is anything but ordinary, packed with flavor from Creole Spice and a dusting of Smoked Sweet Paprika on top.

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