Blue Zone Dining: Food for a long(er) life-SKORDO Kitchen Blog

Blue Zone Dining: Food for a long(er) life

This month, team SKORDO is talking about the functions of food. Preparing, sharing, and enjoying a meal can be an expression of love. Or eating can make us break out in hives. It’s fuel. It’s tasty. It has the power to invigorate and the strength to humble. More recently food and cooking have inspired countless docu-series discussions and motivated more than one of our vacation itineraries. Clearly, our team is obsessed with food, but we’re waking up to the fact that we rarely look to our plates for a longer life.  

September 13, 2021
Product Review: Eva Solo Burger Press-SKORDO Kitchen Blog

Product Review: Eva Solo Burger Press

Designed in Denmark, the Eva Solo Burger Press's minimalistic look packs a serious punch by producing patties that are over an inch thick. I used the press for raw vegetarian rounds from Eat Cool: Good Food for Hot Days by Vanessa Seder. It was the prefect recipe for day three of a heat wave! The end results were tightly packed patties that held together on soft buns. The rounds were made of sun-dried tomatoes, cashews and shredded beet. We paired our patties with SKORDO Dill Dip made with yogurt. 
June 10, 2021
Southern Barbecue Rub Breakdown-SKORDO Kitchen Blog

Southern Barbecue Rub Breakdown

With our 60+ custom blends & rubs, it can be overwhelming to decide which sounds best to you! On each of SKORDO’s jars you’ll find the ingredients listed from what you’ll taste first to what you’ll taste last. This helps gauge how spicy or salty or sweet a blend may be. The world of barbecue is vast and delicious, but the expectations vary from region to region. In our “Grillin” kit, you’ll find North Carolina Barbecue Rub, Memphis Barbecue Rub, Barbecue Brisket Rub, and Kansas City Barbecue Rub.
June 09, 2021
Middle Eastern Mezze-SKORDO Kitchen Blog

Middle Eastern Mezze

Hellooo new SKORDO set - this Middle Eastern compilation may be just the thing to expand your palette!

A brush of Syrian Za’atar on the flatbread, a Baharat marinade on the vegetables, a Dukkah crust on the Halloumi, and an Advieh seasoned broth for the rice. These flavors, combined with the various textures, creates a meal that is begging to be shared with your loved ones. Thankful to have my SKORDO blends to help me travel to different cultures, while still staying pandemic safe in my home kitchen!

April 29, 2021
Topics: Peppercorns-SKORDO Kitchen Blog

Topics: Peppercorns

In the shops, we’re often asked to describe the different qualities and flavors of peppercorns. It’s a fair question. Pink peppercorns love delicate proteins like chicken or fish. Szechuan are great with green beans and Tellicherry are our go to for everyday seasoning. But what makes a peppercorn a peppercorn and how are they all related?
April 24, 2021
Master Blends Around The World-SKORDO Kitchen Blog

Master Blends Around The World

Rarely do we get the chance to dive into the origin, stories and reasoning behind our blends. This month we're continuing our ingredient tour with a reflection on iconic blends from world cuisine. Each is rich with flavor, bursting with versatilely and packed with history. Join us on a quick trip around the globe. 

January 18, 2021
Curry Comparison: Indian Madras vs. Malaysian Malay-SKORDO Kitchen Blog

Curry Comparison: Indian Madras vs. Malaysian Malay

Curry originates in India, and refers to a complex combination of spices & herbs, usually incorporating turmeric, cumin, coriander, ginger, and dried chilies. It’s a beautiful way to capture the essence of each home, as curry can vary so much from one persons interpretation to the next.
October 24, 2020
Let's Talk Fungus

Let's Talk Fungus

It wasn’t until I decided to turn to a vegetarian diet that I discovered all the varieties, tastes, and opportunities that come from properly using mushrooms! When the location and weather allow, I will even forage to find some really tasty options for my mushroom recipes. If you are interested in foraging, you should definitely take a foraging class - never pick and eat something you don’t know what it is. I went with North Spore and have since been able to find chanterelles, chaga, and chicken of the woods right here in greater Portland! 
September 27, 2020