Recipes

Mini Pumpkin Cakes

10 min

Experience the rich history and cozy flavors of fall with our Poudre Douce Pumpkin Cakes. This spice blend has ancient origins in medieval Europe, where 'Poudre douce,' meaning 'sweet powder' in French, was a cherished culinary secret. It added warmth and sweetness to dishes during times when sugar was a luxury. Our Pumpkin Cake pays homage to this tradition, blending the earthy sweetness of pumpkin with baking spices like ginger, cinnamon, and nutmeg. Each moist, perfectly sweet bite is a reminder of why we adore autumn. 

Perfectly Portioned Salted Brownie Bites

15 min

Whip up delectable these Perfectly Portioned Salted Brownie Bites with ease for your next gathering—or simply for a snack at home.  Valrhona Cocoa Powder is our secret ingredient, which provides a dark, rich, and slightly fruity flavor without any bitterness. The result of all the ingredients combined is the perfectly sized brownie—designed for the corner lovers. No messy slicing required! And because salt and chocolate belong together, we've topped this sweet treat with our Pacific Flake Sea Salt for an added crunch that will keep you coming back for more. 

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.

Seattle Honey Mustard Chicken

Back in the day, when we first created our Seattle Salmon Rub, it was a time when most folks were hard pressed to think beyond lemon & dill for Salmon. Yes, we're talking 20+ years ago. We wanted the King of Fish to have a blend worthy of its name and created this incredible pan-Asian power house of flavor to compliment it. Ironically, that pigeonholed this versatile blend! As soon as it was on the table we realized that it was equally good on pork and, of course, chicken - but "Seattle Salmon Rub that is Equally Good on Pork and Chicken" is really too long a name... but in all honesty, it's true. (It's also delicious on sweet potatoes, too!)We call this recipe Seattle Honey Mustard Chicken because we've combined the Salmon Rub and all its toasty goodness with our favorite mustard and sweet local honey. All three flavors come together beautifully. The toasted Tellicherry black pepper, cumin, coriander and fennel in the spice blend are accented with orange peel, star anise and a little brown sugar for a sweet counterpoint. Using stone-ground deli mustard has a fresh, true flavor and a great bite, and the cracked mustard seeds add texture to the chicken thighs as they roast. The chicken comes out sticky and delicious coated with sweet sauce. (To add a hint of smokiness, use our Upper Left Madrona Smoked Honey in the sauce.)Because this sauce is SO good, reserve half for future dipping, or chop the chicken and add it to your favorite greens on a bed of rice for a complete meal. As always, add extra heat if it suits your palate. We sprinkled on a little India Red Chile Flake for the finish.

Tadka Carrot and Cauliflower Salad

Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil or ghee to extract the essential oils out of spices. The result is a rich, flavorful, and aromatic oil — perfect to use as a dressing. For ours we use a base of Brown Mustard Seed, Yellow Mustard Seed, Cumin Seed, Turmeric, India Red Chile Flake and Asafoetida. These spices get lightly sautéed in oil, then a squeeze of lime juice and salt is added. The sauce melds together to coat the salad beautifully. The crunch from the mustard seeds and the umami from the asafoetida really makes this recipe stand out. Making this salad is quick, easy, and the ingredients are completely versatile. Beets, Brussels sprouts, broccoli, kale — any shreddable veggie would be delicious in this salad!Asafoetida is a great spice to use, especially if following a low-FODMAP diet. The flavor is nearly identical to that of onion and garlic, but it actually comes from the dried giant fennel resin. There is truly no spice like it!

Goulash

Goulash is a big bowl of comfort! We used Hungarian Paprika and Caraway Seed to make this rich tomato beef stew. Hungarian Paprika is bright and mildly sweet, while the Caraway Seed is nutty and earthy. Both of these serve as an excellent base to bring out the hearty flavors of the beef and the tomato's umami character. When you're looking for something rich and flavorful, goulash is a perfect answer. This meal is made of kitchen staples, which is perfect for when you have no idea what to cook. Chances are, you've got most of the ingredients already on hand! Goulash is delicious with your carb of choice. Potatoes, pasta, rice or root vegetables all work equally well. For our photo-shoot, we used egg noodles as a family favorite.

Tellicherry Buttermilk Biscuits

I drew inspiration for these Tellicherry buttermilk biscuits from, My Two Souths by Asha Gomez. This enchanting cookbook was a delightful collection of recipes blending culinary traditions from Southern India and the Southern United States. A match made in heaven! I couldn't wait to cook from it! Biscuits are one of my most loved foods from down-home cooking, and adding pepper shows how easy it is to make something simple even more sensational with just one spice. I barely adapted this recipe from the original. I used shortening instead of butter for sentimental reasons. My childhood mornings were often spent watching older generations crumble it into flour while I waited for that first hot biscuit out of the oven.