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Montclair, NJ, 07042
United States

2019601323

Adventures in food for curious cooks.

Recipes

Filtering by Category: Cooking with our Spices

Adobo Rice Bowls

Lynley Jones

Rice bowls made with shredded Chicken Adobo and sauce on top of garlicky brown rice with spinach, spring onions, cilantro, Aleppo pepper and toasted almonds.

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Roasted Turmeric-Spiced Cauliflower

Lynley Jones

Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.

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Grilled Peaches with Aleppo-Tequila Honey Sauce

Lynley Jones

Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)

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Chicken Adobo

Lynley Jones

Chicken poached in vinegar and soy sauce with garlic, bay leaves and black peppercorns, then broiled dark and crispy. A super-flavorful classic Filipino dish that’s simple to make. Plan ahead to make rice bowls with the leftovers…

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Sumac-Basil Vodka Lemonade Cocktail

Lynley Jones

Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.

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Kerala Chicken Curry (Nadan Kozhi Curry)

Lynley Jones

Indian chicken curry with coconut milk and spices, topped with curry leaves and red onions fried in coconut oil. This dish is a classic Sunday supper in the southern coastal province of Kerala, India.

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Arugula and Prosciutto Pizza with Aleppo Pepper

Lynley Jones

Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.

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Spicy Beet Curry with Beet Greens and Spiced Yogurt

Lynley Jones

A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.

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Hibiscus Mulled Cider

Lynley Jones

Hot apple cider infused with hibiscus flowers and mulling spices. Serve as-is or take it up a notch with a splash of bourbon or brandy.

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Champurrado-Style Hot Chocolate

Lynley Jones

Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage. Add a splash of bourbon for a boozy version.

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Hibiscus-Allspice Champagne Cocktails

Lynley Jones

Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!

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Chicken Sabate

Lynley Jones

Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.

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Ethiopian Spiced Collard Greens

Lynley Jones

Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.

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Friday Night Apricot Chicken

Lynley Jones

Easy baked chicken with the sweet tang of apricot juice and Worcestershire umami. Super simple prep, then nearly all the cooking time is hands-off.

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Frozen Sumac-Basil Lemonade Spice Pops

Lynley Jones

Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.

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Frozen Hibiscus-Mint Lime Spice Pops

Lynley Jones

Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.

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Frozen Aleppo Chocolate Spice Pops

Lynley Jones

Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.

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