Get ready to season with authority! Our friend Marc Murphy is a chef, author, restaurateur and TV presence, and he dreamt up these easy-to-use, powerfully delicious Essential and Pasta Night blends.
Marc says, "Growing up in Italy, pasta has always been a key part of my meals, with flavors like Cacio e Pepe, Diavolo, and Bolognese, you can easily bring the taste of classic Italian cuisine right to your kitchen! Whether you're whipping up traditional dishes or adding some pizzazz to veggies, meats, and more, these blends are perfect for any meal. My goal with Riviera, Chef's Best Friend, and Surf 'n' Turf is to show the home cook how flavorful they can make basic dishes simply by using these incredible spices and herbs. This is wicked simple stuff!"
The 6-spice collection contains:
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“Bring meaty Bolognese’s rich, hearty Italian flavors to all your favorite dishes, from cozy tomato sauces to spiced cauliflower steaks. Add this rich blend of garlicky herbs, sun-dried tomato and nutmeg to any protein or ragu to infuse with a warm symphony.” - Marc
- Fettucine
- Lasagna
- Braises & stews
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“Cacio e Pepe easily elevates pastas, vegetables and fritters with cheesy complexity. Generously shake this pepper-forward Italian classic into your pasta and stir with a touch of butter to watch the flavors come alive, giving you a robust burst of just-right heat and depth.” - Marc
- Spaghetti
- Mashed potatoes
- Popcorn
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“A blend of three chilis, garlic and citrus, Diavolo deals incredible savory heat and spice to round out the flavors of any dish, steak, chicken or fish. For a Diavolo pasta sauce, simply sweat this blend with onions and garlic and simmer with a can of crushed tomato.” - Marc
- Bucatini
- Grilled shrimp
- Beans
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"Riviera is the perfect mix of French and Italian flavors I love so much from my childhood growing up in France and Italy. Think of it as an Italian Herbes de Provence and use it on anything and everything — from roast chicken to grilled fish and even a simple vinaigrette." -Marc
- Tomato sauce
- Roast chicken
- Soups
Recipes: Roasted Potatoes, Spatchcock Chicken with Vegetables
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"Having the perfect ratio of salt and pepper at your fingertips makes cooking easier and guarantees that nothing coming out of your kitchen will be under-seasoned. Chef's Best Friend is my original Season With Authority mix, and it’s one that I always have at the ready by my stove." -Marc
- Pasta
- Steak
- Roasted Vegetables
Recipes: Sautéed Escarole, Simple Tomato Salad
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"Black lime is a little-known spice that should be a staple in every person’s pantry. It’s like squeezing a lemon on your dish but even bolder and more developed. Combined with kelp for a little hit of umami, Surf 'n' Turf is great on fish and roasted vegetables and always pairs well with a good olive oil." -Marc
- Seafood
- Grilled Chicken
- Crispy Potatoes
RECIPES
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Herby Avocado Toast with a Kick
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Cacio e Pepe Frittata with Leeks and Broccoli
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Diavolo Sherry Vinaigrette
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Cacio e Pepe Chicken Milenese
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Spicy Caramelized Onion Dip
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Italian Shakshuka
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Diavolo Chicken Cutlets
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Simple Tomato Salad
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Roasted Potatoes
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Roasted Zucchini with Tomato Vinaigrette
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Sautéed Escarole
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Spatchcock Chicken with Vegetables
SOURCING

ABOUT MARC MURPHY
Marc Murphy is a chef & restaurateur who has been cooking for over 30 years. Son of a globetrotting diplomat, he started in highly esteemed kitchens and today is one of New York’s most celebrated chefs. He is a judge on Food Network’s top-rated shows, "Chopped" and "Chopped Junior," and has appeared on many other shows. Marc is the author of "Season with Authority: Confident Home Cooking," and host of the podcast "Food 360."
Learn more at chefmarcmurphy.com
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Comparison between Burlap & Barrel, Supermarket, and Fair Trade spices
how do we compare? |
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Heirloom Spices | Yes | No | No |
Fair Prices for Farmers | Yes | No | Depends on global commodity price |
Time in Storage | None. We import spices at harvest | Up to 10 years | At least 1 year |
Flavor Profile | Intense & fresh | Stale & bland | Inconsistent |
Knows Farmers Names | Yes | No | Unlikely |
Customer Service | Fast responses from real people! | No | There might be a 1-800 number? |