Recipes

Cold Brew Tea, but Make It Easy

Skip the bitter — cold brew green tea is your summer iced tea upgrade We love green tea, but it sure is fincky — high-maintenance, even. If the water's too hot, it gets bitter. Steep it too long? Same deal.  There’s a better way. Cold Brew Iced Tea is 🔥 Just like coffee, green tea can be cold brewed. Cold brewing uses time, rather than heat, to gently extract the green tea, leaving you with a cup that’s fresh and earthy, with less bitterness and astringency and no thermometer needed! Whip Up a Batch Use 1 tablespoon of green tea per 12oz of cool or room temperature water. Combine in a jar or bottle, give it gentle swirl, and let it steep. For a light infusion: steep for at least 15 minutes For a stronger cup: steep in the fridge overnight Strain and sip, or dress it up with fruit, cucumbers, or fresh herbs like mint and rosemary.Experiment with timing to find your perfect brew, and remember that different styles of green tea will infuse more or less quickly, so don’t be afraid to play around.

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July 4th Picnic Recipes

July 4th is just around the corner, and whether you’re planning a backyard bash, a park picnic, or a relaxed day with friends we’ve put together a collection of tried and true recipes packed with flavor for a celebration to remember. Tar Heel Sliders With Carolina Slaw Inspired by the tangy, smoky flavors of Carolina BBQ, these sliders featuring our Tar Heel BBQ Rub are the quintessential summer party snack. Double the batch — they’ll go fast. Get the recipe.  Emerald City Potato Salad This recipe featuring Emerald City Seasoning brings bright, herbaceous flair — giving potato salad an overdue glow-up. It’s the prettiest version you’ll ever make, but beware: leftovers are unlikely. Get the recipe. Lavender Blueberry Hand Pies Hand pies are the perfect picnic dessert. No fork, no fuss — just sweet, flaky deliciousness. Take them on the go to enjoy the fireworks! Get the recipe.

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Rhubarb Season Recipes

Tart, vibrant, and only here for a short time — rhubarb is one of spring’s brightest arrivals. From crowd-pleasing desserts to a blushing pink gin cocktail, we’ve rounded up a few of our favorite ways to put this seasonal star to good use. Rhubarb Gin Fizz Tart rhubarb meets the floral spice of Grains of Paradise in this refreshing spring cocktail. The spice adds a gentle heat and complexity — think Ginger meets Cardamom — for a drink that’s bright, uplifting, and ready for warm-weather sipping. Get the recipe.  Chimichurri Rhubarb Slaw Rhubarb takes the spotlight in this vibrant, crunchy slaw. Often overlooked as a vegetable, raw rhubarb brings tart, fruity brightness and a satisfying snap. It’s paired with a colorful mix of purple cabbage, carrots, and shallot for layers of flavor, texture, and eye-catching appeal. A vinegar-based dressing seasoned with our bold Chimichurri Spice blend ties it all together, adding earthy depth and mild heat. It’s the perfect spring side — fresh, zippy, and anything but ordinary. Get the recipe. Slow-Roasted Leg of Lamb with Rhubarb-Orange Glaze Give boneless leg of lamb the royal treatment with Ras el Hanout and Moroccan Meyer Lemon Paste. Ras el Hanout is a spice merchant's showcase of their finest flavors, and ours is a blend of 24 spices with sweet and savory, piquant and floral notes blended to perfection. Combined with Moroccan Meyer Lemon Paste and marinated overnight, it is an easy prep for this slow-roasted leg of lamb. Get the recipe. Rhubarb Regelach This recipe is a true keeper, with a surprisingly easy-to-make dough that relies on the magic of whipped butter and cream cheese. While the soft dough chills, prepare a luscious jam with a classic pairing of strawberries and rhubarb. Cook it down to the perfect consistency, ready to be spread and rolled between the dough. For a tantalizing twist, we chose the concentrated flavor of Ginger and added a secret ingredient — Mace. This lighter and peppery spice complements the tangy fruit, enhances the lemon zest, and fills the jam with a sweet and aromatic spice allure. Get ready to savor each bite of these heavenly treats. Get the recipe.  

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Cinco de Mayo Recipes

Happy Cinco de Mayo!  Today commemorates Mexico’s victory over the French in the Battle of Puebla in 1862, but has also become a day to celebrate Mexican heritage more broadly, especially in the United States.  We’re sharing a collection of some of our favorite Mexican recipes in honor of the holiday. Enjoy your tacos and margaritas today, and bookmark these delicious ideas for any day you want a fresh taste of Mexico on your table. Salsa Roja Native to Chihuahua in Northern Mexico, this salsa roja is the base for many Mexican cuisine staple dishes, including enchiladas, chilaquiles, chile colorado, and pozole. Guajillo chiles are the foundation and are seasoned with garden herbs like Mexican Oregano, Thyme, Bay Leaf, and Garlic. If you've never played with whole chiles, this sauce is a great staple to learn. Get the recipe. Chile con Queso y Papas This authentic Mexican dish, unfortunately almost impossible to find in restaurants, combines our Adobo with roasted Hatch green chiles, Poblano chiles, diced tomatoes, and Yukon gold potatoes in a saucy, cheesy delight. Get the recipe. Get the recipe. Arroz con Leche Mexican Chocolate Rice Pudding, known as "Arroz con Leche," is a quick and comforting dessert that ingeniously utilizes leftover plain white rice. It effortlessly comes together in minutes, thanks to our Mayan Cocoa. Get the recipe.

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Our favorite ways to use Creole Spice

This time of year always brings to mind the food and flavors of New Orleans, so we’ve been breaking out our Creole Spice to capture some of that magic at home.  The origin of Creole seasoning is a collaboration of many different cultural food traditions including French, Spanish, Portuguese, Italian, a variety of African nations, and the Indigenous Peoples of the Louisiana region. The result is a layered, complex flavor with mild to medium heat and a whole lot of history. The base of any good Creole dish is celery, onion, and bell pepper — the “holy trinity” in both Creole and Cajun cuisine. Our Creole Spice blend starts there and layers on garlic, herbs, and chiles for a seasoning that feels right at home in gumbo, étouffée, and jambalaya.  Seasoned RiceFor one cup of dry long-grain rice, add one to two teaspoons of Creole Spice. Cook as usual. You can adjust the amount of spice to your taste. Shrimp MarinadeFor one pound of shrimp, combine ⅓ cup of olive oil, two cloves of minced garlic, a pinch of salt, and one tablespoon of Creole Spice in a large bowl. Toss in the shrimp and stir until well-coated. Marinate, covered, in the fridge for 15-30 minutes before cooking. Spiced MayoScoop half a cup of mayo into a small bowl, add Creole Spice one teaspoon at a time and stir in completely, tasting each time until it’s your desired flavor and consistency. Season with salt and a squeeze of lemon to taste. Use on sandwiches, burgers, and for dipping french fries or fried fish.

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Voodoo Jalapeño Poppers

We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.

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Harissa Spiced Pecans

We never tire of whipping up different spiced nut combinations. Salty or sweet, hot or mild, there are endless combinations to try. Harissa Spiced Pecans are especially addictive, though, because they have it all: mild chile and smoky, savory spice, balanced perfectly with just enough brown sugar. These give a crunchy flavor punch to everything from garden salads to a pre-game cheese ball. But really, the best way to enjoy them is straight out of the oven.This recipe is easy to make and not too sweet. Spiced nuts are a welcome treat for last minute gatherings or entertaining.

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Game Day Brisket Sliders

Nothing welcomes fall quite like a slow cooked brisket, and nothing says game-day quite like sliders! Brisket sliders combine the two and dish up an eye-catching platter of food that's sure to please the crowd. It's quick to make and simple to serve, too, so you can spend your time cheering on the team. For this round, we teamed up our Tar Heel BBQ Rub with grilled onions, mustard and a pickle, the ideal trifecta of condiments for anything on a mini-bun. But this recipe was so fun to make, we are already planning out the season with more flavors like Harissa, Sassy Steak Spice and Kofte Spice. The genius of this recipe is how easy it is to make a whole mess of sliders. Simply cook the brisket a day ahead. Once you get it into the slow-cooker it is very hands off. Then, when you are ready for kick-off, just slice open a package of rolls and assemble the sliders as one big unit. You can even serve them pull-apart style, right from the pan.

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Kharcho Chicken and Rice Soup

10 min

This soup comes together quickly with the help of rotisserie chicken and leftover rice. The star of this soup is the Georgian Kharcho spice blend, which brings a deep, aromatic warmth to the dish. The earthy fenugreek adds a subtle bitterness that balances perfectly with the smoky paprika and the citrusy, slightly sweet notes of coriander. These spices, traditionally used in Georgian cuisine, meld beautifully with the tender chicken and hearty rice, creating a rich, satisfying soup that’s full of bold, comforting flavors. 

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