Recipe Library
Rose-Scented Power Bars
Makes 16, 2-inch bars. Recipe adapted from Smitten Kitchen. A note from Claire: “I first made these bars when I was pregnant with my daughter, as part of my ‘baby preparations’ — aka making and freezing large quantities of food. I brought a container of them with me to the hospital...
Pumpkin Soup with Black Garlic
Serves 4 as a starter or 2 as a main dish.Black garlic’s sweet, funky, balsamic notes add interest and depth to mild pumpkin. The recipe can be doubled, except use only six cloves of garlic. A “chef’s secret” to make chopping black garlic easier: lightly grease your knife with a...
Chocolate Baies Roses Shortbread
Makes about 30 cookies.Simple to make yet elegant, these shortbread cookies combine dark chocolate with the floral zing of baies roses. Pistachios add lovely flavor, texture, and color contrast.2 cups all-purpose flour½ cup cocoa powder, preferably Dutched*½ teaspoon sea salt2 sticks unsalted butter, softened10 tablespoons granulated sugar2 tablespoons powdered sugar1...
Skillet Chicken Pie with Sweet Potatoes & Ras el Hanout
Serves 4 Bisteeya is a traditional Moroccan pie that served as the inspiration for this cozy but elegant chicken pot pie. The deeply aromatic notes of Ras el Hanout complement the sweet potatoes and savory chicken perfectly.If you don’t have ready access to barberries, substitute dried sour cherries or cranberries (chopped) or dried currants....
Baies Roses Salad Dressing
Makes about 1¼ cups.A lively, lightly sweet salad dressing that is as pretty as it is tasty. Think “poppyseed dressing with attitude.” Try it on tender lettuces, sliced oranges, or a crunchy apple, celery and nut salad.¾ cup neutral-tasting oil, such as canola or avocado6 tablespoons Champagne vinegar1 teaspoon Dijon...
Baies Roses & Caper Chicken Salad with Yogurt Dressing
Makes about 5 cups. Serves 4–6.The bright color and peppery bite of baies roses add excitement to this chicken salad, which is perfect for lunch or a light supper. Serve it with warm pita or savory crackers (and a glass of not-too-sweet rosé!).4 cups cooked chicken, shredded1 rib celery, diced...
Preserved Lemon Hummus with Baharat Spiced Lamb & Radish Salad
Serves 4 as a main, 6 as an appetizer. Add this composed platter of creamy hummus topped with spice lamb and a bright, crunchy radish salad to your next buffet. Or, do as we do and pair it with a leafy green or rice salad and call it a meal. You’ll...
Sicilian Vegan Lasagna with Ferla Spice
Makes a 9” x 13” tray to serve 8.Eggplant lends a deliciously meaty texture to this vegan lasagna. It’s a crowd-pleaser recipe — even meat-eaters will ask for seconds!For the eggplant:1 eggplant, cut lengthwise into ½-inch slices2 tablespoons Ferla SpiceOlive oil For the tofu “ricotta:”1 package extra-firm tofu, drained and pressed1...
Ferla Spice Matzoh Ball Soup
Serves 8. Recipe from Leslie Goldenberg. Leslie is an adventuresome home cook, expert knitter, and good friend to Curio Spice. She graciously shared her recipe for matzoh ball soup and says that you can substitute our Kozani Spice for the Ferla Spice with equally good results.For the matzoh balls:5 tablespoons chicken...
Kandy Spiced Haroset
Makes about 3 cups. Recipe from Leslie Goldenberg. Leslie is an adventuresome home cook, expert knitter, and good friend to Curio Spice. May this haroset remind you that even bitter experience can offer unexpected moments of sweetness!½ cup walnuts½ cup whole or sliced almonds⅓ cup hazelnuts (preferably with skin removed)2–3 tablespoons...
Yemenite Haroset
Makes 2½ cups, enough for a big seder! Recipe from Betsy Rudnick. Betsy is a good friend to Curio. We love when she stops in, especially with her sweet dog, Zoe. She’s generously shared this recipe from her husband’s family. Haroset is always sweet, but the ingredients and flavors vary depending...
Kandy Spiced Chicken Biryani
Serves 4–6.Biryani is a deeply fragrant Indian braise of rice, meat, and vegetables. Culinary historians disagree about its ancient origins, some tracing biryani’s roots to Persia and others to rice-growing regions of South India. Whatever its pedigree, it’s now made across the subcontinent and makes a hearty, comforting meal.Don’t be...
Kozani Bean Pot with Cauliflower & Kale
Serves 4 as a side, 2 as a main dish. Our Kozani Spice infuses this simple pot of beans, greens, and cauliflower with sunny Greek flavors and elevates it with a hint of saffron. For a satisfying meal, serve these beans with jammy boiled eggs and rice or crusty bread.½ head...
Smoked Trout Pâté
Serves 4–6.This pâté is an easy-but-elegant addition to your appetizer repertoire. Serve on toasted baguette slices or with seedy crackers.4 ounces cream cheese, softened5 ounces smoked trout fillets2 tablespoons white wine vinegar½ teaspoon grated garlic¼ teaspoon Piment d’Ville Basque Chile, plus more for garnish¼ teaspoon freshly grated nutmeg or freshly...
Chard & Sausage Strata with Piment d’Ville Basque Chile
Serves 8. Strata makes savory, homey breakfast, and feeds a crowd. Put the coffee on and relax because all the prep is done the evening before. This brunch favorite is also great for a casual supper, paired with a salad.It’s a great way to use up stale bread and you can...
Bazaar Baharat Granola with Almonds, Apricots & Figs
Makes about 9 cups. While Baharat is traditionally used in savory dishes such as stews and braises, it can also star in sweeter settings. For this granola, we paired our Bazaar Baharat with other Turkish-inspired ingredients —almonds, apricots, figs, honey, and olive oil. We love the not-too-sweet result.Enjoy this granola with...
Chili Today Peach Salsa
Makes about 2 cups. This fruity salsa is sweet and tart and only mildly hot. It’s equally good with tortilla chips, grilled fish, or pork chops. Try it spooned over thick slices of watermelon for a cooling appetizer or picnic side. Use either white or yellow peaches (or mango when...
Irish Soda Bread
Makes 1 loaf.This soda bread recipe includes caraway, much loved by Irish-American bakers. Caraway is a member of the carrot family (as are parsley and dill) with a flavor that combines herbal, licorice and citrus notes. It’s been used in cooking and medicine for at least 5,000 years!To make this...
Chili Today Wild Rice & Squash Salad
Makes about 7 cups; serves 6–8 as a side. Chili Today! lends its smoky, Tex-Mex flavor to this hearty salad that’s brightened with citrus. You can easily substitute small chunks of other types of squash or sweet potato for the delicata squash — the roasting time will differ, just keep a...
Rose Harissa-Glazed Eggplant
Serves 4.Big flavor belies how easy it is to make this dish. It’s makes a terrific side and is good served hot or at room temperature — and leftovers will spark up tomorrow’s lunchtime sandwich.Steaming (or boiling) eggplant is cooking method familiar to Asian and the Middle Eastern cooks and...
