From a brand new summer vegetarian cookbook, Green Burgers, comes this fabulously refreshing burger. A great balance of flavors: smoky filling (two types of chile powders infused into chickpeas), an acidic and herby topping (cucumber salad), and succulent, rich oven-baked onions.
One of our favorite dishes in the summertime are these blackened fish tacos. Loaded with fresh ingredients, bursting with flavor and texture, and a customizable base for everyone in the family.
This simple Sazon Chicken recipe is a feast for both your palate and your eyes. The Sazon seasoning provides just the right level of spice and gives the dish a lovely amber and reddish color. And don't skip the sofrito. Make a batch of it and keep it in your fridge. Like the Sazon...it goes on everything!
After hosting a private event with our member organization, Institute for Family-Owned Business, we’re still salivating over the fabulous food and fun we had! Culinary Instructor Cherie Scott, creator of Mumbai to Maine, demonstrated her unique Warm Roasted Curry Chickpea Salad with Lettuce Wraps after Erin (SKORDO co-founder) showed us how she makes our Madras Curry Powder. This toasted small batch blend is the magical ingredient in this recipe!
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 new 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!
This recipe from Asha Gomez's My Two Souths is a great new take on a classic chuck roast stew. Uniquely seasoned with turmeric, Serrano chiles, and rich coconut milk, the standard potatoes, pearl onions, and chuck take on a new exotic twist.
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!
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