Recipes

Fresh Herb Falafel

Truly well executed falafel is a revelation to the palate, and this recipe from Rose Water & Orange Blossoms by Maureen Abood provides exactly that. You can also make the falafel mix a day ahead, as well. For more delicious Lebanese recipes, be sure to check out this cookbook - you will want to make every recipe! From the Author: "What a fantastic discovery homemade falafel is! Completely fresh and such a difference from falafel in restaurants, because of the copious fresh herbs and balance of spices. We’ve never cooked with cumin in my extended Lebanese family, but here you can add a pinch if you like."

Nuts & Bolts

Summer is a time of nostalgia and what better than a vat of baked snack mix to carry you back. In this recipe, the classic Nuts & Bolts gets a spice make-over and goes gluten-free, but we didn't skimp on the butter! So, next time the family is coming to town, it's game or movie night, or you're hosting a large group, whip up a batch of this addictive snack mix. We're featuring it here with our Smoky BBQ Rub but really anything goes so add your favorite spice and enjoy.

Asian Chicken Salad

We're crazy in love with our Cascade Mushroom Mix, featured in this Asian chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the meat meatier. For this Asian chicken salad, we added carrots, cashews, and bok choy for crunch and added flavor. Adding toasted sesame seeds for the garnish adds a delightful flair.

Zesty Biscayne Chicken Skewers

2 hrs, 15 min

Get ready for a taste explosion with our Zesty Biscayne Chicken Skewers! The vibrant flavors of the Caribbean, bursting with zesty citrus, allspice, and a hint of chile pepper heat, will transport your taste buds to a tropical paradise.Our secret weapon? The Biscayne Citrus Rub marinade, infused with the essence of sunshine and good vibes. Picture this: light beer and honey joining forces to create a magical elixir that lets the flavors of the rub truly shine. So grab those skewers and let the Caribbean flavors take you on a culinary adventure.

Yucatan Rojo Pulled Pork

The classic flavors of the Yucatan shine in this easy slow cooker sensation. In this Yucatan Rojo BBQ Rub pulled pork, bright citrus and earthy spices infuse every bite. The pull-apart tender meat is delicious in a variety of ways, too. Use it as a taco filling alongside a crunchy cabbage slaw or piled high on a bun for sandwiches or sliders.

White Bean Chicken Chili

Mild and mellow with layers of spice, this go-to chicken chili recipe is sure to please. It's equally delicious whether you're cooking in a Dutch oven in the back country or entertaining friends at home. This version is mild, but packed with flavor from Adobo, Cuban Spice and Mexican Oregano. This is our favorite version, but you can play with different flavor profiles by changing the Cuban Spice to a chili powder like Chipotle, Ancho or New Mexico Chili Powder. Adobo is the perfect spice base for all Latin soups and stews. A simple shortcut to flavor, it includes onion, garlic and cumin.

Frank's Chocolate Cinnamon Cake

Need a chocolate fix? If you can't decide between brownies, cake or fudge, make Frank's Chocolate Cinnamon Cake and enjoy all three. The cake is dense and moist like a brownie, the frosting is like fudge, and the two combine to create the ultimate chocolate cake. Thanks, Frank!

Sheng Jian Baozi with Chile Oil

We rarely have come across a dumpling that we wouldn't eat, regardless of what cuisine that dumpling is from!  We were very happy to find Andrea Nguyen's classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More, which certainly took care of our obsession with all dumplings, and finger food, too! From the Author: "If you like pot stickers and steamed buns, you’ll love these spongy-crisp pan-fried treats from Shanghai, where typically they are cooked in humongous shallow pans (much like large paella pans) with wooden lids. These buns are made of yeast dough that is filled with an aromatic pork mixture and then fried and steamed in a skillet. Cooking under cover with a bit of water delivers plenty of moisture to puff up the buns. Ground beef chuck or chicken thigh can stand in for the pork in this recipe. A bāozi is a mini bāo (bun) and for that reason, I like to keep these true to their name and shape small ones. However, you can elect to form sixteen medium-size (23/4-inch) buns. Roll the dough circles out to 3-1/4 inches in diameter and use about 4 teaspoons of filing for each bun; increase the water and cooking time a tad.Many Asian cooks employ—to great success—a cakey, snowy-white Cantonese-style dough made from low-gluten cake flour or from a quickie flour and baking powder blend. This dough is different; it has more depth, and its loft and resilience comes from combining yeast and baking powder; fast-rising yeast works like a champ. All-purpose flour with a moderate amount of gluten, such as Gold Medal brand widely available at supermarkets, is what I prefer for this dough. Use bleached flour for a slightly lighter and brighter finish.Used in Chinese, Japanese, and Southeast Asian cooking, chile oil is easy to prepare at home, and it’s infinitely better than store-bought. Its intense heat enlivens many foods, especially dumplings, which benefit when chile oil is part of the dipping sauce or used as a garnish. Some cooks add aromatics, such as ginger, star anise, and Sichuan peppercorns, to the oil, but I like to keep the chile flavor pure. While you may use other cooking oils, such as canola oil, my preference is for the kind of peanut oil often sold at Chinese markets, which is cold pressed and filled with the aroma of roasted peanuts. It is texturally light, has a high smoking point, and offers a wonderful nuttiness that pairs well with the intense chile heat. Lion & Globe peanut oil from Hong Kong is terrific. Use just the infused oil or include the chile flakes for an extra brow-wiping experience.

Chile & Cumin Hanger Steak

We love all kinds of barbecue, and especially love exploring delicious barbecue from around the world. Brazil has a history of great barbecue, so we were glad when we found cookbook, Brazilian Barbecue & Beyond. This recipe is easy to make, which we always appreciate. You can make the marinade ahead of time, and then marinate the steak overnight, grilling the next day. From Brazilian Barbecue & Beyond: "At traditional Brazilian churrascarias, rock salt is usually sprinkled on the side of meat that faces the grill, then knocked off just before serving. It’s tasty just like that, but we’ve adapted our steak to include a bit more spice. Our Chili & Cumin Marinade is a blend of vinegar, cumin seeds, oregano, and red pepper flakes; we use it to marinate all our steaks, but it’s equally good on lamb or fish."