Recipes

Tacos Gringos

5 min

Ever wondered how to make ground beef tacos with our Fajita & Taco Spice? Wonder no more! Discover the ultimate taco experience with our salt-free blend, allowing you to customize your seasoning to perfection. Add a bit of water to this blend for the secret to saucy, flavorful meat coated in dried veggies like onion, garlic, tomato, and chiles. This recipe is a family favorite, suitable for all skill levels—and it's not too spicy, so everyone can enjoy! Get creative—use the taco meat for scrumptious taco salads, burritos, or quesadillas. Enjoy tacos just the way you like them!

Fajita Taco Marinated Skirt Steak

2 hrs, 5 min

Picture this: a succulent skirt steak, bathed in a luscious marinade featuring a delightful trio of Fajita & Taco Spice, Adobo, and a touch of Pacific Flake Sea Salt, creating a harmonious symphony of flavors without overwhelming heat. We infuse this culinary masterpiece with zesty lime juice and the subtle allure of light Mexican beer, elevating the taste to new heights.  As if it couldn't get any better, this "no chop" recipe is designed for utmost convenience. Simply whisk the marinade together and let it work its magic. And this recipe is magical. Whether you prefer the sizzle of a preheated grill or the comfort of a cast-iron pan, this recipe suits both indoor and outdoor cooking to perfection. An explosion of taste and tenderness that makes it an ideal protein for tacos, salads, burritos, or really any dish your heart desires.

Four Cheese Stuffed Shells

20 min

Introducing our mouthwatering recipe for Four Cheese Stuffed Shells, a delightful meal that's vegetarian, less messy than lasagna, and boasting familiar flavors with a fun presentation! These jumbo pasta shells are filled with a delightful blend of ricotta, Asiago, and Parmesan cheeses, combined with sautéed baby bella mushrooms infused with Italian Sausage Mix. Baked to perfection in a bed of tomato basil sauce, topped with gooey mozzarella, and garnished with fresh parsley, these shells are truly drool-worthy. Enjoy the hint of fennel and heat from the Italian Sausage Mix, perfectly complementing the mushrooms. And of course, serving some Fontina Cheesy Garlic Bread on the side is a must! Plus, leftovers are just as delicious! Get ready for a truly satisfying meal.

Spiced Kofte Beef Skewers

15 min

Enjoy the succulent, spiced beef Kofte skewers alongside the refreshing tang of the cucumber yogurt sauce. Perfect for grilling outdoors or on a stovetop grill pan, this Middle Eastern-inspired dish is savory and aromatic, and it is sure to be a crowd-pleaser.

Spice Cream

February 4th is National Ice Cream for Breakfast Day. If you're not making your ice cream into SPICE cream, you're definitely missing out. Here are some of our favorite (and unexpected!) flavor combos for you to try at home.With Vanilla: Madras Curry may surprise you as a pairing for ice cream (it surprised us too!) but once you taste it, it's impossible to deny. The bright pop of ginger and warm hint of cinnamon make it an ideal topping for vanilla. The two flavors combined will leave you with a slight hint of citrus on your tongue. Hojicha is a roasted green tea finely milled that brings a smooth, earthy, and nutty flavor to your bowl of vanilla. It's the perfect way to start the day! Cinnamon Toast Spice is such an obvious winner on vanilla ice cream, you're probably wondering why you hadn't thought of it yourself! The warm flavors of cinnamon, nutmeg, and brown sugar pair well with your ice cream while evoking all the flavors of your favorite breakfast. With Chocolate: Kashmiri Garam Masala is deep and dark roasted with warm spices like cinnamon. Cloves make this blend intensely flavorful. Mouth wateringly aromatic, our Garam Masala brings out the best in chocolate. Alderwood Smoked Salt has an incredible amount of flavor in a single ingredient! Salty with a hint of campfire, this topping balances the richness in the chocolate. Urfa Biber is truly a unicorn of a chile. Naturally earthy with hints of tobacco, it will give you a mellow kick of heat that instantly gets cooled by the ice cream.

Fluffy-Like-A-Cloud Chiffon Cake

"From the late 1930s to early 1940s, Ah Ma, my paternal grandmother, learned culinary secrets from restaurants in Vietnam. She passed down only one written recipe, a lemon chiffon cake recipe that I always turn to and treasure. I use about half of the ingredients she used in her recipe (she used 10 to 12 eggs!), and instead of lemon, this regal cloud of a cake is tea-flavored and will serve as the perfect sweet treat or gift during Lunar New Year." Bio: About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu “Excerpted from Modern Asian Baking at Home. © 2022 Quarto Publishing Group USA Inc. Text © 2022 Kathleen Lieu”

Buñuelos de Viento

This Latin American dessert is traditionally cooked and eaten during Las Posadas, an annual celebration that spans the nine days leading up to Christmas. The word Viento is Spanish for wind, and true to their name, these crispy sweet treats feel as light and airy as a butterfly’s wing in your hand. Buñuelos are delightfully fun to make and will satisfy your sweet tooth without the heaviness of many fried foods, so you can keep dancing through any and all holiday celebrations you may have planned. We promise, if you serve these to your friends and family they will beg you for this cinnamon sugar fritters.

Chicken Tikka Masala

Charred under the broiler and then simmered in sauce, this classic British dish is a powerhouse of flavor and texture. British dish? Not kidding! An adaptation of classic Indian cuisine created by Bengali chefs to appeal to the British palate, this cultural fusion has practically become Britain's national dish.Tomatoes and cream are the key ingredients of this sauce that give it that signature pop of flavor. And, if you're a soup lover, you can double up on the tomatoes for a rich and velvety Tikka Masala tomato soup.

Kat Lieu's Thick and Cakey Hojicha and Miso Chocolate Chip Cookies

50 min

"Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!"About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu