Recipe Box

North Carolina Barbecue Rub is my go to for chicken wings. It's hot with a subtle sweetness and not too much of a smoky flavor. This recipe is a favorite with our friends and family and always leaves them coming back for more. Not a huge fan of heat? Pair these wings with Ranch Dip. The cool dip balances the heat of the wings - even people who prefer sweet chicken wings will fall for this winning combination!

Raw cashews and walnuts are two of my staple pantry ingredients and I recently found a new favorite use for them. Syrian Za'atar roasted nuts are a little but sweet, a little bit salty and pack just enough of a kick to keep you coming back for more. The roasted nuts keep for weeks and are quick to make - two of my favorite things when it comes to homemade snacks! 

These nuts are great added to a charcuterie board or sprinkled on ice cream as a simple dessert.

Football season is back and we're kicking it off with these wings. I don't know much about football, but I do know these are delicious and crowd pleasing and easy to make! These wings will make you the MVP of every game-day potluck.

Who doesn't love hot pink hummus with a kick? Aromatic and citrusy Za'atar is typically used on flatbreads, so we paired it with a bright, beautiful (and healthy) dip, roasted beet hummus. To amp up the Middle Eastern flavor, we drizzled urfa infused olive oil over the hummus too. Urfa is a Turkish chile pepper with medium heat and a rich chocolate flavor. This is a fabulous crowd-pleasing appetizer that is simple to make and unique enough to stand out.

This salad is inspired by Alexis Canary, my best friend from college. My first impression of her was in the cafeteria our freshman year. She loaded up a (gigantic) salad at the salad bar, sat down across from me, pulled out a lemon and her favorite bottle of olive oil, and proceeded to squeeze the lemon, drizzle the olive oil, add a dash of salt, mix it up, and dig in. If she went to this much trouble of bringing her own produce to a (already parent paid for) cafeteria, I had to try it.

Living on the coast we're always looking for more ways to cook with seafood at home. Fish is so healthy and oftentimes very affordable, yet so often people only order it out at restaurants or reserve it for simple preparations in the summertime. This is a great way to use whatever your favorite local seafood is in a soul-warming soup. Get ready for flavor!

We love Thai Coconut Curry Soup and have been on the hunt for the perfect recipe. Enter Derek Bissonette's recipe from his cookbook Soup: The Ultimate Book of Soups and Stews. We hadn't even finished our bowls before we started talking about making it again. Easy enough for weeknights, but flavorful and impressive enough for a dinner party. Our favorite new way to use our Thai Seasoning!

The iconic Chef  and Author Yotam Ottolenghi has inspired us with his cookbook Ottolenghi Simple. His modern day pairings that have middle eastern roots are simply delicious. He uses some ufra biber chili flakes that have a decadent, rich, earthy flavor that we can't get enough of. This is a precious gem that we just couldn't wait to share with you!

This Seared Scallop recipe has a unique twist using Sumac in place of traditional citrus. You will excite your taste buds further, by pairing Scallops with this spiced fruit preserve.

 

 

 

This is a traditional Lebanese bread salad made with toasted pita bread and mixed greens with fresh vegetables. It is very simple to prepare but provides a unique flavor with the use of ground sumac, a lemony bright berry found on wild sumac bushes in the Middle East and Southern Italy.