This recipe is from Diem Nguyen the the owner of Litibu Collective. Diem is a friend of World Spice and we're thankful she shared her Mom's recipe ...

Kabsa is thought of as the national dish of many Arab states. Consisting of rice, meat, spices and often vegetables, all the ingredients in Kabsa a...

Better than store-bought, this liqueur boasts a rich caramel flavor embellished with toasted spices, almonds and apricots. Not for immediate gratif...

Herbes de la Garrigue is similar to the more famous herb blend from Provence but with the hearty additions of rosemary, fennel, mint and Turkish ba...

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...

This Buddha Bowl from "a modern way to cook" by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry pa...

The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and s...

This delicious cake is complements of Pastry Chef Andrea, and was served at dearly departed Lecosho, one of our favorite after work restaurants.The...

Thanks to its luxurious ingredients, this Sicilian-inspired pasta is fancy and decadent enough for special occasions, but is simple enough to be th...

This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel...

This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi...