Recipes
El Greco Citronette
A quick and easy dressing or marinade, this El Greco Citronette is bursting with flavors that enhance any Mediterranean dish. It brightens the flavors without overpowering, and can be used as a sauce, dressing or marinade. Next time you grill shrimp or fish, bathe it in this citronette and you won't be disappointed!
Learn more
Turmeric & Star Anise Pickles
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables to really let the color of the turmeric shine. They were ready to munch on after just one night and the flavors from the spices and fresh ginger just keep getting better with each passing day. Serve them alongside savory or spicy dishes for a nice contrast of flavor and don't waste the brine! Add it to sauces and vinaigrettes or splash in a dirty martini for incredible flavor.
Learn more
Rose Harissa Paste
Ottolenghi fans rejoice! If you can't find the Rose Harissa Paste that is called for in some of his recipes we've got you covered so now you can make your own. We've adapted our best selling Harissa blend with addition of roses to give it a special sweetness and devised this quick and easy recipe to make Rose Harissa Paste. Use it in Ottolenghi's recipes as called for and also branch out on your own! This Rose Harissa Paste is good for roasting meats, seafood or veggies, adding to pasta dishes, or use as a condiment in burgers or quesadillas. The addition of rose water adds a floral dimension that is over-the-top good. You will want to make this recipe again and again.
Learn more
Saffron Pear Butter
Buttery and sweet, simple yet exotic, this Saffron Pear Butter is wonderful on so many levels! With only a handful of ingredients and a straightforward process, you can make a jar to have on hand, or ramp up production and gift small jars as at the holidays or any time of year. We like to make big batches in the fall at pear harvest time and enjoy it on toast, biscuits, pound cake or as a sweet bite on a cheese board.
Learn more
Grain-Free Yucatan Tamales
What could be more enticing than a tender, fragrant home-made tamale? Pillowy soft steamed masa on the outside, secret pockets of glorious filling and sauce on the inside. Home-made food is all about the love, and this recipe has that and more, because it's also all about the carbs, or, more specifically, the lack of them. You see, these babies bypass the use of corn for the masa, opting instead to incorporate our old friend, the cauliflower. Yes, it can be done!This new take on a traditional food is actually easier to make, since we'll be using parchment paper instead of corn husks, and baking in the oven instead of steaming on the stove. This technique allows the excess moisture in the cauliflower masa to evaporate out, and the eggs provide the necessary lift to make the dough puff up. The Yucatan Rojo BBQ Rub adds a subtle, spicy note that helps tame the flavor of the cauliflower, and the nutritional yeast adds a touch of umami. We've used any number of fillings for these tamales, from a quick store bought pork chili verde to your favorite pulled pork recipe. So gather up a few extra hands, and get ready for a tamale party!
Learn more
Nigella Watermelon Salad
Nothing says summer quite like watermelon, and this salad has all the right flavors to complement it. Juicy watermelon chunks are dressed with lime juice for an unbelievable sweet/tart pairing. Nutty arugula and savory onion hints from the nigella seeds add a hint of savory crunch. And because my crowd is always game for a little extra summer heat, a sprinkle of Marash chile flakes round out the finish. This salad is easy to whip up for a weeknight side dish and scales up nicely for a crowd pleasing BBQ or picnic.
Learn more
Crunchy Harissa Lemon Pickled Vegetables
These overnight pickled vegetables are easy to make and delicious! They are crunchy and full of flavor with the warm spice of Harissa, bright Meyer Lemon Paste and a hint of honey. Serve as a crunchy salad topper or condiment on a lamb sandwich or in fish tacos. Go ahead and double or quadruple the batch for your next gathering and keep some on hand in the refrigerator, they keep well up to a month. Save the brine for sauces marinades and salad dressings.
Learn more
Harissa Spiced Carrots
Stunning flavor and presentation makes these Harissa spiced carrots a perfect side dish for holiday entertaining. If you're looking for fresh flavor on the holiday table, this is a dish that will have your guests clamoring for more. Harissa is a traditional African spice blend that is robust, with hints of chile and citrus. These flavors pair easily with the sweet fruitiness of the carrots, the smokiness of the Urfa Biber and the snap of the pomegranate seeds.
Learn more
Curried Roasted Cauliflower
Here at World Spice, we have some "tried and true" cookbooks that we can't do without. When we look for inspiration to jazz up our usual side dishes, The Side Dish Handbook by Tori Ritchie is one we reach for again and again. This wonderful cookbook can be used as a primer for side dishes using grains, vegetables and legumes. It's helpfully organized alphabetically, having a stand-out recipe for each main ingredient, including this tasty recipe for Curried Roasted Cauliflower.You'll also find such delicious dishes as English Pea and Onion Gratin, Creamed Corn with Chipotle and Queso Fresco, Butter-Braised Turnips with Caraway and Braised Moroccan Eggplant, just to name a few. These dishes use global flavors to make "basic" ingredients fresh, new and interesting. After all, the right accompaniments can liven even the most simple roast chicken dinner.From the author: "If you can find an orange cauliflower (check your local farmers’ market), the electric hue is a fun way to amp up the curried color of this dish, although a classic white one is fine. Don’t amp up the amount of curry, however, or that’s all you will taste."The following recipe has been excerpted from The Side Dish Handbook: Featuring 40 recipes and expert tips on your favorite ingredients by Tori Ritchie. It was published by Weldon Owen in 2015.
Learn more
