Our Cook the Book cooking class series has taken us in new directions, and this recipe is a great example. This appetizer from Jerusalem: A Cookbook by Yotam Ottolenghi is a flavor explosion that’s a fantastic appetizer but also makes a great meatless meal. We cooked this one up on our podcast Smidgen and there...
Team Cilantro. Chef and Red Stick Spice owner, Anne, declared herself a team member during episode 1 of our podcast Smidgen. For those of you who love cilantro, don’t wait to make this sauce. This cool, creamy condiment is a must for serving alongside our Peruvian Spatchcock Chicken. Serve with the chicken as a dipping...
Tomato and cucumber salads are a staple in south Louisiana, so it was fun to get to know this Persian version with delicious flavors from lime and mint. This salad keeps well in the fridge for several days. Use it as a bed for grilled fish or shrimp. We like to serve it as a cool...
Crunchy on the outside, warm and pillowy on the inside, this Hanukah staple is a must for any holiday table. We love the convenience of frozen potatoes. We especially love the flavors from Spud Spice and the rich Shallot Extra Virgin Olive Oil. We wrote about these Latkes in our 2017 Holiday Lookbook: Celebrate Tradition. Every holiday...
Cool as a cucumber, tzatziki is a delicious sidekick for chicken, lamb or vegetables. Fantastic served alongside our Chicken Shawarma Skewers or Vegetable Skewers. Perfect for dolloping on these Chickpea Salad Pitas. We could go on and on. It’s so versatile!
Watch a simple pot of rice rise to the occasion with the addition of a few aromatic spices. We love the punch from the cinnamon, cardamom and peppercorns. Turmeric adds zip and glorious, golden color. Your work time on this one is under 20 minutes. The aroma alone will have you eating it by itself....
Serve these among the accoutrements on a cheese board. Top a chicken salad sandwich. Offer these as a topping on taco night. Or use these to top a burger–like our Bison Burgers. We love these with our Sheet Pan Drumsticks with Garam Masala. They’re a great condiment to have in the fridge!
When an abundance of summertime cucumbers presents itself, refrigerator pickles are a great way to make use of them. Fridge pickles have a shorter shelf life, but after you taste these, it won’t be a problem! How to make them? Easy! Just grab our Pickling Spice, and you’re on your way. How to use them?...
Hard to call this one a recipe…it’s more of a thing you do with Brussels Sprouts. These little cabbages love our Blood Orange Avocado Oil. And all Avocado Oil loves the high heat required for roasting. We season these with our Orange Pepper to amp up the citrus flavor. Let these go until they’re almost charred....
Not your Grandma’s deviled eggs…this picnic staple gets an upgrade from Hot Smoked Paprika. This uber-popular spice is a favorite among grillers. The smoky-spicy heat is perfect for any type of grilled meats. You can also add it to chilis, soups and stews. Use it to update old standards…like these deviled eggs.