Chile Crisp has achieved condiment fame. This trendy drizzle has historic roots in Chinese cuisine. The oil and crunchy bits of onion, garlic and sesame seeds are the perfect mashup of savory, spicy and umami flavors. Spoon Chile Crisp on grilled chicken or shrimp. Use it as a dumpling sauce. Perk up a noodle bowl....
One of our most requested cooking classes is Barefoot Contessa Inspired – it’s all about exploring some of Ina Garten’s classic dishes. During the class, we nibble on these roasted nuts. They are so delicious with so many contrasting flavors. We love how the Chipotle Morita Chile Powder plays along with the maple syrup and...
Oh, how we love Zhug. This Yemenite spice blend – also spelled Zhoug – is a combo of fiery chiles, warm spices and bright herbs. Sprinkle it in a dish with Arbequina Extra Virgin Olive Oil, and get to bread dipping. Add a dash to a cup of tomato soup. Zhug is also great for...
Chef Paul Prudhomme was responsible for putting Cajun cuisine on the map in the 80’s with this dish. And he was essentially responsible for redfish being nearly fished out in the Gulf of Mexico! Folks often ask us about blackening fish – is it a spice blend or a technique. The answer is: both. This...
Sweet cornbread meets spicy Voo Doo Blend in this delicious pan of scrumptiousness. This recipe bakes up into a tall pan of cornbread that’s delicious on the plate as a side. We love those sweet nibbles of corn alongside the meaty Louisiana crawfish.
We love a quick fix, and these sammiches are just that. We love the crunchy veggies, smoky sausage and rich marinara. Whip these up and add oomph to the sandwich buns with a sprinkle of Melange Pour le Pain. This sandwich is all that and a bag of chips.
If the words Hummingbird Cake spark a bit of nostalgia, you’re not alone. This Southern Living Magazine cover star is the subject of the Smidgen podcast Season 2 finale. Anne and Lili talk vintage recipes and if they need a “makeover.” They decide Hummingbird Cake is a definite keeper. They turn it into a trifle...
Spatchcock. Weird word, wonderful technique. Cutting the backbone out of the chicken allows for quick cooking and for 100% of the skin to be exposed and that means golden, brown crispiness. Our Peruvian Chicken Blend brings in smoky, spicy flavor and gorgeous color. Serve it with this Creamy Cilantro Sauce for dipping. Leftovers? Not sure...
Our Autumn Spice Blend wraps its arms around Fall and perfectly seasons just about anything. We love the flavor of this blend on the crispy edges of Brussels Sprouts. Quick and easy and full of flavor. Make this your go-to holiday side dish!
For the warm, satisfying crumbly topping? We use Vietnamese Cinnamon. For the soft, crumb? We use Louisiana Pecan Oil. For the distinctive nutty flavor? That’s where Hazelnut Flavor comes in. These muffins are all about layers. Flavors, textures and oomph in every step. Make a batch. Grab a coffee. Good morning!