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Focaccia with Caramelized Onions, Pear, and Blue Cheese

Focaccia with Caramelized Onions, Pear, and Blue Cheese

We love this focaccia recipe because it not only tastes wonderful, but its also easy to make.  The honey, caramelized onions, pear, and blue cheese are the perfect blend of savory and sweet.
Spiced Lamb and Herb Meatballs

Spiced Lamb and Herb Meatballs

This recipe is from one of our favorite meat cookbooks -- In the Charcuterie, written by Taylor Boetticher and Toponia Miller of San Francisco's beloved restaurant The Fatted Calf. A vibrant, warming bite we love to serve in a simple red sauce. With toasted spices and Aleppo pepper mixed throughout, the flavor is in the meat.
Southwest Queso Fundido

Southwest Queso Fundido

This version of fundido -- a Mexican fondue -- is incredibly addicting. Our Southwest Seasoning, a blend of southwest flavors like freshly ground cumin, Mexican oregano, and Spanish paprika, is a natural complement to the melted Monterey Jack cheese and the subtle heat of the poblanos.
Three-Chile Chili

Three-Chile Chili

This chili recipe, a combination of several favorite recipes from years of trial and error, is dynamite. Our seasoning features three types of ground chiles: Chipotle, Ancho, and New Mexico Chile Powder. Craving comfort? This is your recipe.
Roasted Vegetables, 5 Ways

Roasted Vegetables, 5 Ways

We love roasting vegetables, in fact, we'd argue it is the best way to prepare them. You can cook virtually any vegetable by roasting, it is easy to do, roasted vegetables look beautiful with charred, crispy edges, and they are delicious.
Blistered Shishito Peppers with Togarashi

Blistered Shishito Peppers with Togarashi

This simple preparation combines earthy Shishito peppers with one of our most popular blends, Togarashi. Togarashi is a delicious spicy Japanese blend with white sesame seeds, crushed chile flakes, and orange zest.
Shellfish Boil with Spicy Green Dipping Sauce

Shellfish Boil with Spicy Green Dipping Sauce

We found this gem in the August 2015 edition of Bon Appetit. Whip out a 40-quart boiler pot and dust off your outdoor grill to cook an ocean's worth of seafood in a fraction of the time it would take on a stovetop. You also get to avoid a steamy kitchen! With the 4th of July right around the corner, this is the perfect New England meal to please a crowd.

Homemade Pizza

Homemade Pizza

Great pizza at home can be a challenge.  This recipe rises to that challenge!
Roasted Greek Lamb

Roasted Greek Lamb

This Greek lamb recipe is inspired from the kitchen of my Mom. I have great memories of her cooking this favorite family feast.
Advieh Roasted Chicken

Advieh Roasted Chicken

We love this perfect Persian roasted chicken. This recipe will give you perfectly crispy skin and moist, flavorful meat. The Advieh spice blend creates a bright, fragrant dish that is unique yet comforting.
Cous Cous with Baharat

Cous Cous with Baharat

Chef Kelly Unger has put together this delicious recipe for Cous Cous with Baharat, a Middle Eastern/North African peppery blend that brings the heat. We love the mix of textures in this dish with soft fruits, crisp cucumbers, and juicy tomatoes.
Chicken with Ras el Hanout, Lemon, and Olives

Chicken with Ras el Hanout, Lemon, and Olives

We are so excited to be partnering with our dear friend and amazing chef, Kelly Unger, for a few of her favorite North African recipes.  This recipe features a pungent, warm North African blend: Ras el Hanout.