The Recipe Box
Baked Feta with Oregano, Thyme, + Rosemary
This is a delicious recipe combining the briny, salty flavors of feta with mediterranean herbs and, in our case, sun-dried tomatoes and mixed Greek olives. If you don't like olives or sun-dried tomatoes, try roasting with tomatoes instead. Delicious!
Baltimore Crab Cakes
After experimenting with many crab cake recipes through the years, we finally landed on this as the best. The panko breadcrumbs mixed with chives, salt, and pepper make the most delectable crust!
Korean Barbecue Roasted Cashews
The sweet, smooth cashews effortlessly take on the salty, spicy and sweet Korean Barbecue Rub. The nuts make a great addition to rice bowls (talk about texture!) and are a perfect midday snack. The roasted cashews store for up to a week in a sealed container.
Buckwheat, Carrot, Parsnip and Leek Salad with Tahini Poppy Dressing
It’s always a running joke in my family that if I am at the dinner table the amount of veggies need to be doubled. Needless to say I was super excited when my sister and SKORDO co-founder Annie showed me that Sister Pie had a whole section on salads! This Buckwheat, carrot, parsnip and leek salad was no disappointment!
Rosemary Deviled Eggs
I love deviled eggs. I order them whenever I see them on a restaurant menu. Invite me to a potluck and I'm probably bringing deviled eggs. I recently came across this recipe in Eating Well Magazine and when I saw it was written by Lior Lev Sercarz (Author of Mastering Spice and Spice Companion), I knew it'd be a good one. Not only were they good, these are easily the best deviled eggs I've ever had. Just try them - you won't regret it!
Homemade Israeli Za'atar + Fennel Saffron Challah
This holiday season I wanted to make a recipe that might be featured in a traditional Jewish meal! Challah is a dense, slightly sweet egg bread that is braided and baked to a deep golden brown. It works beautifully on its own, with a swipe of butter, but also makes a delicious sandwich or batch of French toast.
Sauce Party! Curried Mustard Sauce, Cranberry Sauce, and Dill Mayo
Let’s talk leftovers. With Thanksgiving behind us, chances are there’s some turkey in the fridge and plenty of sandwiches being made. Personally, I think turkey tastes best slathered in all sorts of flavorful spreads. Gravy on the big day, cranberry sauce for breakfast and maybe a curried mustard for snack time dipping. Really, the meat is just a vehicle for flavor packed sauces, spreads and dips.
Sweet Potato + Coconut Casserole
Arguably the only side dish you'll need for Thanksgiving... or any holiday this season if we're being honest. This is the dish we love to make - simple to assemble and requested every year by those who have tried it.
Spiced Whiskey and Cider
This started out as an experiment. We had sweet cider in the fridge, an unopened bottle of Makers Mark in the bar and a Mulling Kit in the pantry. The cocktail pretty much made its self.
Spiced Olive Oil Crackers
Home made crackers feel special; They're easy to make, but always impress! We're a fan of making these as simple gifts and try to always have a few on hand for snacking. Along with Ottolenghi's standard recipe, we've included a couple of our favorite topping combinations. No matter how you dress them up, these pair perfectly with a soft cheese and hummus.
Gluten-Free Chipotle Spice Chicken Tenders
Living gluten free is easier than people think. I thrive off of the great food and inspiration from the amazing restaurants here in Maine. I'm always on the hunt for great gluten free options! Fried food is a luxury now and luckily I can make it happen with a hot pan, hot oil, and homemade bread crumbs! Continue the chipotle train and enjoy these tenders with SKORDO Chipotle Dip, or keep it nice and savory with SKORDO Ranch Dip.
Garlic Fermented in Honey
Each Fall we plant cloves and anxiously await the first shoots in spring. Summer brings on the harvest, drying, storing and (reluctant) sharing. This year I’ve been inspired by a friend and am trying a new style of preserving: Fermented Garlic Honey.