Bread & Butter Pickles

Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose has a whole chapter called "All About the Pickles: Jar it Up". One of her most popular is this quick-pickle version of Bread & Butter Pickles. This recipe that you'll want to make over and over again comes from Heather L. Earnhardt's Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose.From the Author: "Our front-of-house staff asks the kitchen for sides of these pickles with their meal. They're great for gifting to friends and family. You can find a crinkle cutter at kitchen supply stores or online; if you don't have one, regular slices are just fine."

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Osaka Miso Dressing

I've been spending lots of quality time with Osaka Seasoned Salt lately. Its just so darn cheerful I keep coming back to it! It started when I put this perky seasoning on steamed broccoli with lemon juice and sesame oil, creating a simply spiced combination that became a go-to for lunch. Then on to ramen and 6 minute eggs, fabulous! So I was having Osaka Salt for breakfast too. And now the Osaka Miso Dressing. This stellar flavor combination has been gracing many a crunchy salad and stir-fry this spring and that pushed it over the top. Osaka Salt is now on my desert island spice list.In this dressing, the flavors come together beautifully. It is light and intense, with a strong presence of ginger leading the way. There's just enough toasted sesame to be noticed without overpowering and the vegetal and sesame flavors of the Osaka Salt play right along. This dressing is NOT ginger shy, so cut back a little if you'd like a milder version. Enjoy it on vegetables, noodles or to dress chicken or tuna salad.

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Mummy's Nutty Saffron Rice

If you're looking for a spectacular side dish, perfect for any dinner, look no further than this delicious Saffron Rice. It's easier to make than you might think...but you don't have to let anyone know that. We saw this dish in Summers Under The Tamarind Tree: Recipes and memories from Pakistan, and knew that we had to get permission from author Sumayya Usmani to share it with everyone.From the Author: " I was never fond of raisins and rice as a child, but as my taste buds matured, I realized that my mother's Persian-influenced recipe is a spectacular yet simple midweek rice dish, a good accompaniment...The saffron is infused in the water that cooks the rice, much like a pulao, and it gives the final dish a rather elegant biryani look."

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Szechuan Crisp Fried Wild Mushrooms

Coming out of such a vast country, authentic Chinese home cooking means different things to different people. This gorgeous Szechuan Crisp Fried Wild Mushrooms recipe from Phoenix Claws and Jade Trees by Kian Lam Kho, is just the thing to expand your understanding of Chinese Cooking. Included with this dish is a recipe for an addictive Szechuan Spiced Salt, which lends itself to endless creative possibilities.From the Author: "The batter used in this recipe is based on Japanese tempura batter. It is light and crisp while having the effect of bringing out the mushroom flavor. But the spicy and numbing flavor of the Szechuan spiced salt, made with dried red chile and Sichuan peppercorns, is all Chinese. This is a great vegetarian finger food for a party."

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Voodoo Bloody Mary

Make your next pitcher of Bloody Mary's with a little Voodoo....or a lot! We gave this favorite beverage a Gulf Coast makeover complete with a pickled okra garnish for a recent Cajun & Creole flavor party. This Voodoo Bloody Mary is great right off the bat, but if you've got the time make the tomato juice mixture a day ahead, as the flavors will settle in even better.

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Buddha Bowl

This Buddha Bowl from "a modern way to cook" by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown basmati rice, then topped with freshly pickled carrots, crispy kale, and toasted seeds. From the Author: “This all comes together in 45 minutes, but you do need to stay on top of a few things at once. The list of ingredients may look long, but I promise this is simple to make. You can also make a double batch of the paste and freeze some.”

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Roasted Cauliflower Soup

This Fall roasted cauliflower soup will certainly grace our table more than once this season. It fills the need for belly-warming comfort without being too heavy, reminding us that Summer is just barely over and will thankfully come again. The soup was on the table in under an hour, with little active time. It would make a perfect soup-shot to begin a Thanksgiving or holiday feast, and is easily adaptable to other seasonal vegetables and seasonings.

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Tea-Rubbed Eggplant & Halloumi

For your next smorgasbord or mixed grill, try our Asian Tea Rub on eggplant and halloumi. The flavors are delightful and it's quick and easy to put together. Perfect as a side dish for the next time you use your grill, and also makes a great vegetarian entree, too!

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Asian Tea Rubbed Pork Chops

These Asian Tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret ingredient, steeping citrus and smoke flavors into the meat. Feel free to use whatever veggies you have on hand - they'll be delicious, too!

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