Recipes

Springerle cookies are traditional German cookies that are pressed into intricate wooden molds. It is fun to find and collect reproduction molds to create these little masterpieces. But if you don't have springerle molds on hand, any cookie mold will do!

This recipe is written a bit differently because it’s a recipe in progress. You can use different fruit and vary the sugar levels.

Nigella seeds are the star of this chutney. With a pleasant oniony flavor, nigella seeds are perfect in vinaigrettes, tadkas, flat breads and parathas. These black seeds not only ornament the vermilion landscape of this chutney but also infuse it with an aromatic flavor, that lingers on the palate with a pleasant aftertaste.

Sambhaaro is stir-fry in spirit because of its nifty preparation technique, which is cooking just enough to dispel the raw edge of cabbage. It invokes the salad vibe because the cabbage is crunchy. It reminds you of an Indian curry because of ground coriander and red chili powder.

Nutty oat-clustered granola full of the best sweet and savory flavors perfect for a healthy snack or breakfast bowl. 

This tangy, nuanced barbecue sauce is rich with fruit and savory flavors and is a natural over chicken, tofu, and grilled eggplant. The recipe was developed by our partners in Guatemala who produce the black garlic.

A spiced yogurt marinade that is low on effort but big on flavor prepares this chicken for the grill, and results in an incredibly tender bite. 

A quick and easy dish fit not only for weekday meals but also as an elegant side for more fancy fare. Can be served hot or cold.

A delicious end-of-summer side or main course, with all the savory and refreshing flavors of a garden's bounty, accentuated by an herbed, vinegar-spiked yogurt sauce.

This savory, herby vinaigrette is perfect for a fresh salad of sweet tomatoes, cooling cucumbers and cheery sweet peppers. Slice the vegetables and cheeses and then gently toss with the vinaigrette until everything is well-dressed. Top the salad with some fresh dill, basil and mint if you'd like.

A homemade take on the classic loaf, this recipe can be made by hand or with the help of a stand mixer. Either way, the dough will be sticky! Dampen hands with water or lightly coat with oil to help dough release more easily while shaping, and a bench scraper is your best friend for a clean transfer to the loaf pan. The final product will have a moist, cakey crumb and a delicate swirl.

What better way to celebrate Shark Week than with a delicious, oceanic spin on a classic dish? Sink your teeth into this shark-shuka, topped with sardines and shark fin-shaped tortilla chips. It's good to the last bite.

Your favorite mushrooms can be ready in just a few minutes — simply seasoned with citrusy black lime and sautéed to perfection in rich, melted butter. 

These thicker, plushier flour tortillas have a soft, satisfying chew that makes you want just one more. Swap out the spices for any of your favorites for endless variation. Make sure your cast-iron skillet is hot to the point of lightly smoking to develop that leopardy toasty char!

Coated with Kitchen Pepper-spiced sorghum butter glaze, these glossy roasted chicken wings will quickly become a favorite appetizer or meal.

The tartness of amchur makes this marinade a good vinaigrette for a hearty salad of arugula, roasted vegetables and your favorite cooked grain or legume like brown rice, chickpeas or lentils. It’s also brilliant as a marinade for roasted potatoes and cauliflower, pan-fried tofu or chicken.

Perfect for brunch or to accompany an afternoon nosh, our bright bubbly spritz will quickly become your go-to for entertaining on sunny days.

At its simplest, giardiniera is veggies pickled in vinegar and oil. This version incorporates a crunchy, hearty Gold Rush apple in lieu of the more traditional celery and gherkin, but so long as you use about 6 cups of chopped veggie (or fruit!), you can customize your mix as you'd like.