Recipe Library
Limeade with Herbs & White Kampot
Serves 4 (makes enough syrup for a second batch). The flavor of lime includes sweet and savory notes along with its tart burst of citrus. To make this limeade, we make a syrup infused with herbs and Kampot white pepper, a rare pepper from Cambodia. We combine this syrup with fresh...
Sēti Berbere Beef Flatbreads
Makes two 10-inch flatbreads. Beef spiced with berbere is a classic Ethiopian pairing and our inspiration for this recipe featuring our Classic Blend, Sēti Berbere. We also borrowed technique from a traditional Armenian flatbread, lahmajoun, where finely ground, spiced beef is spread on bread dough, topped with a bit of fresh cheese, then baked in...
Zucchini Ribbon Salad with Sēti Berbere
Serves 4. Ribbons of fresh zucchini provide a tender, beautifully neutral palette for a flavorful Sēti Berbere spiced dressing. For the dressing, we simmer garlic in olive oil, which mellows the garlic and perfumes the oil. We add the spices to the still warm oil to bloom and release their...
Lime & Magic Salt Butter
Makes 1/2 cup. This compound butter delivers bright, fresh flavor with a hint of heat. Paired with corn it's, well, MAGIC. We like it on grilled corn, but it's a great finishing touch for a skillet of summer succotash, too! 4 ounces unsalted butter (1 stick), well softened2 limes2 teaspoons...
Kozani Shrimp Saganaki
Serves 4 as a starter or 2 as a main dish. This simple dish is popular everywhere in Greece, especially the islands. It makes a wonderful summery appetizer or a quick, weeknight meal. Serve it right out of the pan with lots of good, crusty bread. 2 tablespoons olive oil 1/3...
Red Pepper Relish with Baies Roses & Ajwain
Makes about 2 cups. Pepper relish or pepper jam is something of a throwback, but in our kitchens it’s never gone out of style! It’s fantastic to have on hand for whipping up a quick appetizer for an impromptu cocktail hour and it’s delicious served with meats and poultry. Pepper...
Rose Harissa Marinated Swordfish
Serves 2–4, depending on portions and menu. Our Rose Harissa adds layers of nuanced flavor and heat to swordfish. Serve it with rice or pilaf or warmed pita bread. The marinade is also terrific for making grilled chicken or beef kabobs and for roasted carrots or eggplant. 1 pound swordfish steak(s) ...
Creole Spiced Whipped Tofu
Makes about 1½ cups. Tofu is the perfect blank canvas on which to showcase the smoky heat of Creole Spice. Whipping the two together, along with roasted red peppers creates a delicious ‘cheesy’ spread. Serve it with flatbread, crackers, or raw vegetables for dipping or as a topping for vegeburgers...
Tell it Slant
Makes 2 cocktails. This is an approachable but nuanced cocktail, perfect for a summer afternoon spent reading or visiting with a friend in your garden. Its foundation is our Poet Tea which is a blend of herbs and flowers from small New England farms — and our tribute to the...
Creole Spice Whipped Feta
Makes about 1½ cups. The smoky heat of Creole Spice is the perfect foil to creamy, salty feta cheese. We whip the two together, along with roasted red peppers for a crave-able spread. This spread is great with flatbread, crackers, raw vegetables, or burgers. We learned to make whipped feta...
Moroccan Spiced Green Bean Pickles
Makes 1 quart. Spicy, crunchy green bean pickles are a perfect side with a sandwich and a lively addition to summer salads — or a sassy garnish for a dirty martini. ¾ pound fresh green beans, stems cut off 2 teaspoons kosher salt¾ cup apple cider vinegar¾ cup water 2 tablespoons Moroccan...
Summer Squash Pickles
Makes 1 pint. Our Madagascar Pickling Spice is a mild but flavor-packed blend. These squash quick-pickles are visually stunning — they take on the sunny hue of turmeric with the deep pink counterpoint of Madagascar baies roses. Importantly, they taste as good as they look and are a happy complement...
Green Pea Hummus Crostini with Everything Rainbow
Makes about 3 cups of hummus. Serves a crowd. Simplicity itself to make, this pea hummus is a gorgeous color with a fresh, clean taste. It’s seasoned with our Kampot & Salt, which includes black pepper, lime, and tarragon— all wonderful flavors paired with peas. Here, we mound it on...
Bonga Roasted Potato Salad
Serves 4. Potatoes meet their new best friend — Bonga Spice— in the kicky dressing for this salad. We parboil and then roast the potatoes to ensure a great texture and to enhance their flavor. We included arugula for its peppery bite (but baby spinach works well if arugula’s not...
Bonga Honey Glazed Chicken Thighs
Serves 4. A simple glaze of honey and lemon is enlivened with our Bonga Spice, which adds intriguing herbal notes and a bit of heat. We add the honey glaze at three different points to ensure that the chicken has a more-ish, sticky texture. For a delicious take on weeknight...
Sweet ‘Aloo’ Chaat Sweet Potato Oven Fries with Chaat Mela
Recipe by Suman Shah of Fork on a RoadServes 2–4. Chaat Mela adds a party-in-your-mouth finish to the simplest foods — here, plain roasted sweet potatoes become something much more festive with a sprinkling of this exciting blend, lime juice, and the freshness of green chile and cilantro. Use this...
Rhubarb Shikanji - Tart & Sweet Summer Sherbet
Recipe by Suman Shah of Fork on a RoadServes 8–10. Summers in India meant lip-puckering raw mangoes, tamarind, and kokum flowers transformed into shikanji or sherbet. Laced with spices, these icy beverages are tart, refreshing, thirst quenching, and aid digestion. Memories of those summer treats inspired me to create this recipe...
Spiced Almond Biscotti
Makes about 40 cookies.These are old-school crunchy biscotti bursting with almonds and spices, making them a holiday favorite. The recipe originally came from a friend’s Nona, but over the years, the recipe has evolved to be less sweet, more assertively spiced, and its original ‘Wesson oil’ was replaced with olive...
Kandy Spiced Maple Cranberry Relish
Makes about 2 cups.This cooked relish retains a fresh bite, is pleasantly sweet-tart, and unusually spiced (the intricate flavors of our Kandy Spice complement both sweet and tart components). The relish takes inspiration from Italian mostarda, American cranberry sauce, and British chutney but is not exactly any of those —...
Baharat, Sesame & Fig Oatmeal Cookies
Makes 24 cookies. The salted-fig, sesame, and orange flavor combination is inspired by cookies once made by our friends at Sofra Bakery & Cafe.Although traditionally used in savory dishes, we’ve found that baharat is good in certain sweets. Our version, Bazaar Baharat, includes a number of ‘sweet spices’ that are...
