This classic side is a retro recipe. Throwback? Maybe, but we’re in favor of a comeback! You can’t get more Louisiana than combining locally-grown rice with Bergeron Pecans. Cooking the rice with chopped pecans is key, but be sure to hold onto a few pecan halves. You’ll want to garnish this dish with those beautiful,...
Store staffer Cameron came up with this delicious and beautiful torte that uses one of our favorite flavor combos: basil + orange. Layers of tangy goat cheese mingle with our Basil Extra Virgin Olive Oil and Blood Orange Avocado Oil with a finish of fresh basil and flake salt. A beautiful addition to a charcuterie...
We are crazy for condiments. We love a tart, saucy and flavorful little somethin, somethin tucked into the fridge. Whether it’s our Quick Pickled Red Onions, Quick Pickled Carrots or this Chimichurri, we love what these condiments can do for a simple sandwich, salad or soup. Chimichurri is an Argentinean sauce that’s perfect for dolloping on so many...
Pickled grapes? Yes. Meet your Charcuterie Board’s new best friend. We make these often in the Teaching Kitchen, and there are lots of skeptics…until they taste them! Champagne Pear Balsamic Vinegar, Cinnamon and Mustard Seeds create a brine for juicy grapes and raisins. The dried fruit plumps in the tart liquid, and it creates such an...
Here at Red Stick Spice, we LOVE quick-pickled veggies. When you attend a class in our Teaching Kitchen, chances are you’ll see a recipe for Quick Pickled Onion or Quick Pickled Carrots on the menu. They just make for the best zingy accoutrement for so many cuisines. This recipe is a must. Let’s make a...
Rosemary times four. That’s how we layer this fragrant herb in these heady pecans. Rosemary Extra Virgin Olive Oil, Dried Rosemary Leaf and Rosemary Sea Salt work in unison as the pecans roast. We slow roast them at a low temp to make sure the interiors and exteriors are equally toasty. The finishing touch is...
These pillow-y flat breads are perfect for scooping up hummus, our Smoky Baba Ghanouj or Roasted Cauliflower with Lemony Yogurt and Walnut Caper Salsa. Yum!
Meet another of our make-ahead-tuck-in-the-fridge wonders. Like our Big Batch Restaurant Style Salsa and Quick Pickled Onions, it the sauces and condiments that can elevate a humble dish and put it over the “oh wow” edge. We love little touches like this Salsa Verde for our Cilantro & Lime Chicken Chili or as a topping for our Soup Mixes.
A nibble, a topping, a cheese board accouterments. No matter what you call them, these Quick Pickled Carrots are a must. They also make a great gift from the kitchen! Our Pickling Spice is a unique combination of sweet and savory spices that work wonders on carrots and so many other vegetables.
Ready for a spice transformation? These chickpeas couldn’t be simpler to prepare but are beyond complex in flavor. Even better is when you improvise with the flavors. These chickpeas are a great way to learn about how spices transform as they are ground, toasted and bloomed. Lili and Anne made these on Season 2 of...