Summer means grilling, and there's nothing quite like the smell of Jerk Chicken cooking on the grill! Whether you use our Jerk Seasoning in a mari...

Chock full of lemon and chile, Bar-H Beef Rub was made for summer grilled steaks. The only thing that could make it better, of course, is beer! We ...

Chiles aren't just for cooking savory food; many are wonderful in desserts, too. Urfa Biber, for example, is a great pairing with berries or chocol...

We've all had Chicken Tikka Masala but why not do grilled lamb skewers instead? We used our Tikka Masala blend in the marinade and in making the sa...

Mustard is easy to make, it just requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will b...

This dish was featured on the cover of Sunset Magazine's October 2010 issue featuring one-dish dinners. It was a great issue -- not just because th...

This recipe from our friends at Sunset Magazine promises a citrus and sweet taste, followed by a glow or a kick — depending on whether the signatur...

Ever notice how curry tastes better the second day? It's because the flavors have combined into something greater than the sum of the parts. For be...

Folks just love their ketchup. Whether it's for fries, hashbrowns or barbecues, there's always a bottle in the refrigerator. Next time you find you...

Don't be concerned about tricky presentation. This lamb stew is delicious and easy to make. From our friends at Sunset, this recipe breaks down the...

Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy vegg...