Chuck's Gumbo

Down on Western Avenue, around the corner from our brick & mortar storefront, folks still talk in hushed tones about a little place called Sesto’s Cafe, and the legendary gumbo of Chuck Smith. Chicken and sausage are served up alongside the classic trinity of celery, onion, and bell pepper, with a touch of Herbes de Provence, for mouthwatering and memorable flavor.Sesto’s is gone now, but its legacy lives on in Chuck’s famous recipe, which he generously shared with us. We’ve made a few changes, to keep his secrets safe, but this bayou classic is still worthy of every bit of its formidable reputation.

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Harissa and Vegetable Couscous

This recipe has been a long time coming. Hardly anyone who comes in to the shop -- spice masters and novices alike -- can pass over the North African section without some long, lingering sniffs. The spices from that region are so exotic, in their perfect union of sweet-spicy-aromatic. "How do you use the Harissa?" is one of the most common questions following the exclamations of delight. And though my fellow merchants and I have written versions of this recipe on many a business card, envelope, and scratch paper, it's about time it took its place among our favorites here on the blog.The tender-crisp vegetables and fluffy couscous are a perfect vehicle for this sumptuous sauce, our version of the traditional Tunisian red pepper condiment that is so ubiquitous in Northern Africa. The cumin, coriander, and caraway add complexity and depth, with the guajillos lending just enough heat to be interesting without being overwhelming. You can also try the Harissa sauce on grilled meats or eggplant -- or even on halibut!

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Christmas in a Glass!

The first time I ever had a Lion's Tail, I thought it tasted like Christmas in a glass, and it immediately became my go-to libation of the holiday season. This classic cocktail offers up the perfect, winter warming combination of bourbon, citrus and spice that dances on the palate. We've played around with many twists on the original theme and are including recipes for the "classic" and "spice-lover's" versions for you to enjoy.True Allspice Dram is sometimes hard to find. If its not available in your area, or if you love a great infusion project, here's an excellent recipe from Serious Eats.

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Bejeweled Spice Cake

The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It makes this upside-down fruit cake an essential for the winter holidays -- and it's a table-top stunner, too! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

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Ginger Snappiest Cookies

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.So pretty and delicious on the plate, and so yummy straight off the rack!

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Chinese Five Spice Apple Cake

This simple apple cake was baked by my great-grandmother on a wood stove over 100 years ago, and I'm happy to still be cooking it today. This recipe is timeless, rustic and highlights the flavors of both the apples and the spice. This old family recipe was one of the first that I adapted to experiment with the amazing world of spices and I'm thrilled to share it.

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Aleppo Pepper Muhammara

This eastern Mediterranean dish is the perfect example of that regions ability to take simple ingredients like nuts, peppers and olive oil... and make something magical by adding a spice such as Aleppo Pepper. The sweet and sharp Aleppo chile has a moderate heat and fruity flavor that brings a taste of the sunny Mediterranean to every bite. An elegant alternative to hummus, Muhammara will be the easy holiday hors d'oeuvre that your guests adore.

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Pumpkin Kale Enchiladas

Last October, the shop was bedecked with lovely heirloom pumpkins. Once they had seen the end of their lives as decorations, we roasted them and added them to everything -- and I mean everything! This recipe was conceived to please the vegetarian we had on staff at the time, as well as all of the ardent carnivores we always have around. It's the best of our pumpkin experimentation and was the first dish to disappear at our most recent tasting.Cooking with whole chile pods can be intimidating, if you've never done it, but it isn't difficult and the flavors are unparalleled. It should be mentioned that "chile" is not synonymous with heat. In this sauce, darkly sweet Anchos complement the roasted pumpkin, while Pasilla Negro and Mulato provide an earthy base to support the sharpness of the kale. Just a touch of smoke is added with the Pasilla Oaxaca, producing a rich and complex concoction that is remarkably mild. If you like your Latin fare a little spicier, you can customize the heat level with a pinch or two of Chipotle Flakes.

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Chocolate Chile Honey Cake

This Chile Honey Cake is a mouth watering example of the time-tested flavor combination of chile and chocolate. By infusing habanero chile flakes into honey, we were able to mellow the heat and reveal its subtle fruity flavor for an irresistible cake. Want delicious chile flavor, but with less spicy heat? Try using Urfa Biber instead - it pairs beautifully with chocolate.The fudgy and fiery creaminess of the ganache frosting, the moist chocolate cake, and the tang of the marmalade combine together to make one delicious cake. While it's perfect for a Halloween party, we've made this cake for birthdays, holiday gatherings, or just when we wanted a thick slice of a really good chocolate cake.

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