Easy DIY: Spiced Hot Fudge Sauce

Want an easy DIY project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won't be able to stop... my sister has been asking for it every holiday since 2004. Our favorite formulation combines bittersweet chocolate with Kashmiri Garam Masala and uses maple syrup as the sweetener, but you can switch up the spice and sweetener in all kinds of creative combinations. Chinese Five Spice with agave nectar is another one of our favorites. A decadent dose of sweet and spice will make your holiday extra nice. This recipe makes 2 cups, but double up if you want to make more for gifts

Learn more

Aleppo Pepper Basil Lemonade

Now that the 4th of July has passed, summer has truly begun in Seattle. The sun is shining, the BBQ is fired-up, and a wild game of badminton is underway. The players and onlookers are thirsty, and I've got just the thing. This refreshing lemonade is perfect for hot summer afternoons like these. The soothing taste of fragrant basil and the zesty flavor of ruby-red Aleppo Pepper create a delicious, thirst quenching treat. The simple syrup can be used to make wonderful cocktails as well. Many thanks to our good friend Carol Peterman for sharing her recipe with us.

Learn more

Ancho Chili Beef Empanadas

Who doesn't love food that you can hold in your hand? The beauty of empanadas is that the rich, buttery dough can be filled with almost anything - sweet or savory. Our Ancho Chili Powder is mild-medium in heat and adds magnificent depth to the beef and vegetable filling we chose. Ancho chiles have a wonderful, darkly sweet flavor, so we added a little Alderwood Smoked Salt for just a touch of smoky contrast. They can be served either hot or at room temperature - we like ours with salsa, sour cream and a Hibiscus Margarita.

Learn more

Elliott Bay Seasoned Crab Cakes

The first time I ever had a crab cake, I was thirteen and accompanying my dad on a business trip to San Francisco. We dined in the fanciest restaurant I'd ever been to, and I ordered the crab cake appetizer. It was tender, moist, perfectly seasoned, and it blew me away. I've attempted many times since to recreate it, with varying degrees of success. However these beauties, elegantly spiced with our Elliott Bay Seasoning and a generous handful of tarragon, put that first memorable cake to shame! Do be sure to use Panko, the Japanese bread crumbs, for this recipe to get that lighter-than-air crust.

Learn more

Ginger Snappiest Cookies

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.So pretty and delicious on the plate, and so yummy straight off the rack!

Learn more

Aleppo Pepper Muhammara

This eastern Mediterranean dish is the perfect example of that regions ability to take simple ingredients like nuts, peppers and olive oil... and make something magical by adding a spice such as Aleppo Pepper. The sweet and sharp Aleppo chile has a moderate heat and fruity flavor that brings a taste of the sunny Mediterranean to every bite. An elegant alternative to hummus, Muhammara will be the easy holiday hors d'oeuvre that your guests adore.

Learn more

Salami Wrapped Melon With Candied Fennel, Coriander and Pink Peppercorns

This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi Salami from our friends at Coro (formerly Salumi) we finish it all off with colorful, crunchy and exquisite candied Fennel Seed, Indian Coriander Seed, and Pink Peppercorn. The salty savoriness of the salami is a perfect compliment to the super sweet melon.You'll want a completely ripe melon for this dish, so look for melon skins that are firm and free of bruising or soft spots. The stem end should not be green, and the end of the melon opposite of the stem should have a nice strong pleasant aroma. A great offering for brunches, appetizers and picnics. Enjoy!

Learn more

Green Za'atar Flatbread

After a long day of working, I just want something quick and easy for dinner, but it still has to be delicious... And if it's at least somewhat healthy-ish, all the better! I don't know about you, but I can always eat pizza, in pretty much any form. I can always find ready-made pizza dough at the store, which means my homemade pizzas or flatbreads can be made without any fuss.There's also something incredibly soothing about rolling out pizza dough. The smell of the yeast takes me back to childhood when I would help my mother make bread. After I roll out the dough, brush it with olive oil, then top it with spices.I'll rifle around in my fridge or the cupboards of my small kitchen for odds and ends of goodies that I can either put on the dough before I bake it, or after it comes out of the oven. It all depends on my mood at the moment. Green Za'atar is my favorite spice to use for this, but I also love Hazelnut Dukkah. The smell of the flatbread baking is heavenly, and always seems to perk me up a little bit. It's a perfect end to a hectic day.

Learn more

Aji Mirasol Salsa

Aji Mirasol chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper - great in a wide variety of dishes, but especially salsa. The combination of fresh citrus, cilantro and the slightly spicy Aji Mirasol chiles just begs to be eaten with grilled halibut, shrimp, chicken, pork or goat. Try some at your next barbecue and wow your guests with one-of-a-kind South American flair!

Learn more