This protein-packed vegan meal is big on nutrition and flavor. Lentils, chickpeas, spinach and nut butter – they all make an appearance here and add to the layers of flavor, texture and goodness. We deliver big curry boosts with Garlic Curry Powder and Curry Paste. Serve up a big, warm bowl of comfort.
Rotisserie chicken, Curry Paste and few other pantry staples, and you’re just minutes away from a delicious, comforting curry. We teach this curry in our Curries, Cocktails and Cookies class in our Teaching Kitchen. It’s always a favorite. It’s rich, yummy and always an eye opener as to how easy curry can be!
We love these slow braised chicken tacos spiced with Guajillo Chiles and our delicious Baja Fish Taco Blend. Top with our favorite Quick-Pickled Red Onions, Cotija or Feta, thinly sliced radish, and cilantro. A favorite in our Teaching Kitchen from our Taco Tuesday Cooking Class.
Sweet. Simple. Satisfying. This dish has a long history that intertwines Native Americans, Nova Scotians who became “Cajuns” and the Creole culture. It’s simple. It’s quite complex. All of those factors make it an important dish to embrace, understand and cook often and on repeat.
Crawfish Etouffee is an under-an-hour dish that anyone can master. Unlike many of the long-cooking, make-a-roux dishes (totally worthy it, btw), etouffee is a quick-cooking bowl of comfort. Blonde roux binds things together while Bayou Seafood Blend brings home the flavor. Serve this with plenty of steamed rice and sliced scallions. Spicy and delicious!
We don’t have enough hands to show you how many times one of us at Red Stick Spice has made this pasta dish. This dish is everything! Tuscan Blend combines with butter and Garlic Extra Virgin Olive Oil to season the shrimp. Hot pasta is folded in and everything is finished off with grated parm....
Brining chicken is a surefire way to maximize flavor and tenderness in one step. Brining chicken in tea? We’re intrigued! We chose Ceylon Sonata tea for this Asian-inspired brine. Lots of ginger and spicy Szechuan Peppercorns work with the tea to deliver deliciousness and tenderize the chicken all at once. So interesting and something new for chicken!
This recipe works well with both chops and t-bone lamb steaks. The multi-faceted flavor combo in our Lamb Blend shines in this dish. Store owner and chef Anne created this blend with the fatty nature of lamb in mind. The cinnamon and nutmeg work to balance the richness of the protein. Rosemary and garlic play...
We teach this quick, easy and flavor explosive recipe in the Teaching Kitchen in our Not My Mother’s Chicken cooking class. This is the class where we answer the question we hear almost every day: how do I make boneless, skinless chicken breasts taste better? Start with this recipe! Incredibly full-flavored and comes together in...
A little simple prep and you’re on your way to fully satisfying flavor. Our heart-healthy Key Lime Avocado Oil adds a bright zip to roasted asparagus. Korean Gochugaru Chile Flakes bring in subtle sweetness and rich, smoky heat. We were surprised by how much we loved the salty parm topping with crispy panko. We weren’t sure if the cheesy...