The Recipe Box

Smashed Cucumber with Tahini and Everything Chile Oil

"A surprising juxtaposition of texture and flavor -- fresh, palate-cleansing cucumbers paired with an earthy sesame dressing, enlivened by a daring spicy oil." - Hetty McKinnon, To Asia, With Love

This simple salad is great to serve as a snack or as a side to a bowl of noodles. Smashing the cucumbers tenderizes them, while a sprinkling of salt delivers a lovely pickle-like quality. It was delicious!

Everything Chile Oil

"This is my version of Szechuan Chile oil (sometimes called mala hot sauce), which I have called 'everything oil' because, well, it makes everything taste better." - Hetty McKinnon, To Asia, With Love

Hetty has never led us wrong before, so we made the oil and have now used it three times since! Mixed into mayonnaise on corn on the cob, as a marinade for grilled eggplant, and as a dumpling dipping sauce. It was a ton of fun to work with such unique ingredients... Korean Chile flakes (G ochugaru), Szechuan P eppercorns, S tar A nise, and more. A serious flavor bomb...

Seared Ahi Tuna

This delicious tuna dish complements the freshness of the tuna with just the right amount of spice.

Broiled Greek Tomatoes

Talk about simple... Broiled tomatoes are a classic side dish in Greece (and much of Europe for that matter). This recipe is great for any time of the year. We topped our tomatoes with SKORDO Greek Seasoning, a natural pairing. Use it as a base recipe with your favorite seasoning, see variation ideas in note below.

Piri Piri Chicken Sandwich

This spicy chicken sandwich has become one of our favorite grilling choices. It has the unique flavor of Thai Bird Chiles from our Piri Piri Seasoning, which when combined with a wide range of condiments and accompaniments, lets you dress up the sandwich in so many ways. Be creative and enjoy!

Grilled Mexican Street Corn (Elote) with Adobo Seasoning

Elotes are the best way to eat corn. Big statement, but I stand by it. The sweet corn topped with aromatic Adobo Spice Blend (Mexican oregano, freshly ground cumin, and more), mayonnaise, lime juice, and cotija cheese is a combination we can't get enough of. We make this close to once a week in the summer - it's so easy!

Korean Barbecue Ribs

Nothing is more 'summer' than slow-smoked pork ribs. We use this fool-proof smoking method to deliver two styles of ribs, classic Memphis and flavorful Korean. The key is 3:2:1 - 3 hours smoked, 2 hours braised, and 1 hour on the grill, all at low heat. We've scaled the recipe for 1 full rack of baby-back ribs, but adjust up or down as needed.

Classic Memphis Ribs

Nothing is more 'summer' than slow-smoked pork ribs. We use this fool-proof smoking method to deliver two styles of fall-off-the-bone ribs, classic Memphis and flavorful Korean. The key is 3:2:1 - 3 hours smoked, 2 hours braised, and 1 hour on the grill, all at low heat. We've scaled the recipe for 1 full rack of baby-back ribs, but adjust up or down as needed.

Cheesesteaks for Dinner

Given that we used to live in Philly, we knew better than to try to re-create a classic Philly Cheese Steak. Instead we made our own version, using our SKORDO Steak Seasoning. The verdict was unanimous... it was a hit. A bit of heat coupled with some new flavors raised this Philly classic to a new level. (Ribeye Hack - put the steak in the freezer for thirty minutes before slicing. Makes it much easier!)

Strawberry + Tomato Salad with Sizzled Mustard Seed Halloumi

This recipe is from the new cookbook Cook This Book, written by Molly Baz (of Bon Appetit's YouTube fame). With a massive chapter on Salads and Molly Baz's self-proclaimed love for Caesar salads, we had high expectations. The whole family loved it! We will definitely be making it again this summer. It was fresh, flavorful, and unique. Her recipe calls for peaches but we couldn't get our hands on them this early in the season in Maine so we substituted strawberries.

Weeknight Tacos

We have these tacos about once a week. Our taco seasoning packs a lot of flavor (freshly ground cumin and chile powder) and a little heat (crushed red pepper flakes). A very different seasoning than the packets we grew up with! This is a simple recipe for preparing a classic taco. Make it your own with your favorite protein and sides!

Chargrilled Summer Vegetables with a Dhana-Jeera Dressing

Every year, as soon as it is warm enough outside, we fire up the grill. I love grilled veggies and was so excited to find a great base recipe in Meera Sodha's cookbook East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing. We used SKORDO's Thai Seasoning to spice up our dressing without a lot of additional heat for the perfect balance.

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