This delicious North African breakfast dish hits on all the savory, spicy, saucy notes. Our Harissa Extra Virgin Olive Oil joins forces with our Zhug Blend for a flavor combo that seasons the tomato-rich sauce – the perfect liquid for poaching eggs to perfection. Have lots of naan, pita or slices of baguette handy for...
Shaken or Stirred. Or in this case, drizzled. Everything we love about a martini makes an appearance in this sultry vinaigrette. The aromatic juniper in the gin does the trick in this garlicky, mustardy dressing. We use our single varietal Arbequina Extra Virgin Olive Oil with a touch of Rosemary Extra Virgin Olive Oil. We...
Sure, grabbing a jar of chutney at the market is easy. But making your own chutney is pretty deliciously simple. Frozen apricots combine with aromatic red onion, a bit of fresh ginger and our Tikka Masala Blend. The result is a condiment that is lamb chop, grilled shrimp and cheese board ready. Dipple, spreadable and...
The Kitchn described British sausage rolls as the U.K.’s version of pigs in a blanket. Pork sausage and pastry? We are all in! Traditionally made with homemade shortcrust, we’ve employed a shortcut here with frozen puff pastry dough. The pork gets seasoned with Mace, Nutmeg and a bit of Sage. Bake until golden brown, then...
We love a one-pot wonder, and we especially love when it’s hands-down delicious. Ground chicken doesn’t get enough love in the food world. This forgiving cut of meat is a blank canvas and a must for meatballs. Usually reserved as a bread dipper, Soprano’s Deliza does a great job bringing full flavor to this dish....
Saltimbocca is a classic Italian dish featuring salty prosciutto, rich fontina and parm and bright sage. Old-school preparations often feature veal topped with a skewered sage leaf. We mixed this classic up and opted for convenient pork tenderloin. Chopping the prosciutto and pillowing it on top of the pork makes for nooks, crannies and edges...
This classic Shepherd’s or Cottage Pie was the favorite in our Lucky You Cooking Class. (Well, the Dark Chocolate Stout Cupcakes were a favorite, too.) In the cooking class, we made individual Shepherd’s Pies in ramekins to speed up the process. Whether you keep it in the cast iron or divvy it up for individual...
Crunchy, savory, sweet, spicy with a pop of salt. What more is there to say? Oh yeah…amazingly delicious! Cornflakes combine with Voo Doo Blend for the spiced, crispy coating. We finish off these beauties with Basic Bee Hot Honey. A quick weeknight supper with weekend entertaining appeal. Adapted from Half Baked Harvest
We’re not sure of the origin story for the recipe, but we sure do love the name. In the event Ina Garten’s Engagement Roast Chicken doesn’t work, try this recipe – it should do the trick. We love the sundried tomato notes in this creamy sauce, and they really shine by using our Italian Herbs...
Murgh Makhani, Butter Chicken, is an Indian dish originating in New Delhi. A little like a curry and similar to tikka masala, Butter Chicken is a cross-continental dish that was created to satisfy British taste buds. The yogurt marinade is the key here. The tartness helps balance the rich sauce. We load up the marinade...