This creamy parsnip soup is a sophisticated comfort in a cup. Or bowl. The parsnips are blended until velvety smooth and classically seasoned with Nutmeg and white pepper. The gremolata delivers a refreshing and crunchy contrast with its lemony, herbaceous flavor. This elegant soup is a delightful balance of richness and freshness, perfect for chilly...
What’s better than a creamy, boozy dessert drink. A creamy, boozy dessert milkshake. We love the combination of Brandy and chocolate on a backdrop of rich vanilla ice cream. A blitz in the Smeg Blender and a few scrapes of Nutmeg – the prefect holiday finishing touch. Vintage cocktails are always a fun exploration. We’ve...
Ina Garten never lets us down. That’s why we teach Barefoot Contessa Inspired Cooking Classes in our Teaching Kitchen. These cauliflower toasts are a great example of Ina’s approach: simplicity meets big flavors. We bring in our Salt-n-Pepa blend to season the cauliflower and Shallot Extra Virgin Olive Oil for an aromatic punch. This dish...
Transform store-bought flatbread into a lunchtime, suppertime or anytime snack. A creamy herbed white sauce comes together with Rosemary Chicken Blend and Rosemary Extra Virgin Olive Oil. Load them up with caramelized onions, chicken and cheese. So easy. So very delicious!
Rum Milk Punch is one of our favorite holiday treats. Sometimes made with brandy or bourbon, we love what spiced rum does for this boozy beverage. Our Apple Pie Spice simple syrup sweetens this punch perfectly with just the right amount of warm spices.
Okra. Gumbo. Greens. There are so many dishes that are directly tied to the slave trade – a period in our history that is tied to arguably the most complex foodway: Creole Cuisine. Sweet potatoes carry great weight and symbolism for Black Americans. This dessert honors the work of George Washington Carver, the renowned chemist....
France meets Louisiana in this Cajun adaptation of Quiche Lorraine. Smoked tasso subs in for ham in this classic breakfast, lunch or dinner dish oom temp. You can’t go wrong! This quiche makes use of tasso–a long-smoked, highly spiced Cajun meat. But any smoked sausage or bacon will work, too.