All appetizers asian spices beverage Beverages breakfast Collaborations Community condiments & sauces Cookbook Reviews Cookbooks Deep Dives dessert Desserts entree Home Cook INSIDER Favorites Main Dishes meat middle east On The Menu poultry Salads salts Sauces + Condiments sauces+spices seafood sides SKORDO Cooks SKORDO Kitchen small plates Soups Team Member Journal Tips Tricks Vegetables + Sides vegetarian
Middle Eastern Mezze-SKORDO Kitchen Blog

Middle Eastern Mezze

— Shannon Mahoney

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!

Topics: Peppercorns-SKORDO Kitchen Blog

Topics: Peppercorns

— Evelyn Smith
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?
Master Blends Around The World-SKORDO Kitchen Blog

Master Blends Around The World

— Evelyn Smith

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. 

Curry Comparison: Indian Madras vs. Malaysian Malay-SKORDO Kitchen Blog

Curry Comparison: Indian Madras vs. Malaysian Malay

— Shannon Mahoney
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 person's interpretation to the next.
Let's Talk Fungus

Let's Talk Fungus

— Christina Arecchi
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!