africa americas Appetizers asia asian spices beverage Beverages Breads breakfast brunch Collaborations Community condiments & sauces dessert Desserts entree europe Gluten-Free Greek Holidays Home Cook india Main Dishes meat middle east On The Menu pasta Pickled poultry Salads Sauces + Condiments sauces+spices seafood sides SKORDO Kitchen small plate small plates Soups Team Member Journal Vegan Vegetables + Sides Vegetarian
Cheesesteaks for Dinner

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

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

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

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.
Baharat Roasted Vegetables

Baharat Roasted Vegetables

Baharat, a staple in Middle Eastern cuisine, means "spice" in Arabic. You can use it as a rub for lamb, fish, chicken, or beef. It's also great in soups, tomato sauces, lentils, rice pilafs, and couscous. This recipe for roasted vegetables is simple and bursting with flavor. 
Persian Advieh Rice

Persian Advieh Rice

Advieh, with its warm and lightly sweet flavor, is perfect for a Persian style stew or roasted leg of lamb. This is a traditional rice  dish that highlights the blends savory and floral flavors.
Dukkah Encrusted Halloumi

Dukkah Encrusted Halloumi

Dukkah, a popular Egyptian spice mix, has a very pleasant and nutty flavor. Use it as a spread on a rack of lamb to be roasted or sprinkle it on flatbread with olive oil and cook until crispy. The cumin, coriander and nuts shine through against the salty Halloumi cheese. This is one of our favorite appetizers! 
Syrian Za’atar Man’ouche

Syrian Za’atar Man’ouche

Syrian Za'atar, unlike its Israeli counterpart, contains cumin and paprika. Sprinkle it over hummus or use it as an all-purpose condiment blend in Middle Eastern style cooking. We love it on flatbread as a bold and colorful addition. 
Couscous, Cherry Tomato, + Herb Salad with Ras el Hanout

Couscous, Cherry Tomato, + Herb Salad with Ras el Hanout

We spent three weeks cooking dinner nearly every evening from the cookbook Ottolenghi Simple... read our cookbook review here. Here's one of our favorite recipes we made. A delicious way to incorporate the iconic Middle Eastern blend, Ras el Hanout, into fresh flavors. We look forward to making this for many cookouts this summer!

Roasted Eggplant with Curried Yogurt

Roasted Eggplant with Curried Yogurt

We spent three weeks cooking dinner nearly every evening from the cookbook  Ottolenghi Simple... read our cookbook review here. This was such a delicious bite! Roasted slices of eggplant with layers of flavor and texture on top. We paired it with another recipe from the book, an herbed cauliflower salad. Fresh, flavorful, and filling. 

Herb + Fenugreek Pork Tenderloin with Tomato and Onion Salad

Herb + Fenugreek Pork Tenderloin with Tomato and Onion Salad

We're craving citrus, farm fresh veggies, and mediterranean meats as we head into spring cooking. This recipe brings both of those things together and is prime for serving as a simple dinner for two or as a spread for a small gathering. Aegean: Recipes from the mountains to the sea was our inspiration for this dish and has us wanting to add feta, pita, lettuce and more every time we make it!

Turmeric Coconut Smoothie Bowl

Turmeric Coconut Smoothie Bowl

Sometimes what we choose for breakfast can help wake us up and feel energized as we start our day. We created this fun and beautiful smoothie bowl to both energize and brighten your morning. This turmeric, ground ginger, and coconut infused breakfast is just what you need to wake up and hit the ground running!