European Recipes
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Irish Breakfast Butter Pudding
Dessert
Buttered toast somehow gets better. This dessert is a classic, indulgent and simple. We steeped tea into the custard making it more robust and malty. Raisins are traditionally the dried fruit of choice, but here we used dried cranberries to add bursts of fruit between every ...
Irish Potato Candy
Dessert
A bit of a misnomer, these candies contain no potato or are from Ireland! They have Philadelphia roots and resemble an adorable spud and no heat is required. The inside is a mixture of coconut and cream cheese and they get their festive green color from green tea. A quick rol...
Chicken Tikka Masala
Entrees
Charred under the broiler and then simmered in sauce, this classic British dish is a powerhouse of flavor and texture. British dish? Not kidding! An adaptation of classic Indian cuisine created by Bengali chefs to appeal to the British palate, this cultural fusion has practica...
Grilled Svaneti Bread
Side Dishes, Tailgating, Bread & Pasta
Making flatbread can be intimidating, but don't let that hold you back! This recipe shows that it can be easy, quick, and absolutely delectable. This grilled bread is rustic and fun to tear apart. We used whole wheat flour to give it a fantastic chew and nutty flavor. Don't ...
Piment d'Espelette Pan de Tomate
Side Dishes, Brunch, Snacky Bits
Tomato season is here! And this recipe is a wonderfully simple way to make pantry staples shine. While all spices are special, has the terroir of Basque country. This rare chile is only grown and cultivated in the Espelette commune in France's Nive Valley. Espelette pepper is...
Pacific Salmon Cure
Holiday, Brunch
What a better way to come together than a grazing board with cured Sockeye salmon as the centerpiece. Don't fear the cure! If you've not tried this technique, it is a delightfully easy and elegant way to enjoy a generous side of salmon. Most of the process is a waiting game an...
Herbes de Provence Salmon Frittata
Brunch, Entrees
You'll feel like you're in the south of France with this one-pan breakfast. It is easy to make for whoever is waiting for breakfast in bed on a Sunday morning, or for an easy dinner, with a salad on the side. Frittatta is an open faced dish, similar to quiche without the crust...
Saffron Poached Leeks
Side Dishes, Brunch
This versatile side dish will become a spring time staple. Perfect alongside everything from roast meat to vegetarian pasta, the leeks are tender, buttery and melt in your mouth. After a little prep work they cook slowly in a bath of chardonnay, chicken stock and butter. You c...
Beet Pappardelle with Herbes de Provence
Bread & Pasta
Use your extra hour of daylight savings time to make pasta from scratch! It is a labor of love, and what's not to love about hand made pappardelle. These wide, fat noodles are not fussy. Just fold the pasta sheets like an accordion and slice off the strips. For a little extra ...
Absinthe Long Pepper Angel Food Cake
Desserts
It's time to celebrate Absinthe Day! The illustrious Parisian liqueur is noted for its exotic spicing and hallucinogenic effect, but instead of concocting a deadly drink we've decided to make a cake! More user friendly, an Angel food cake makes an ideal sponge for the warm her...
About our Recipes
The best way to show off our amazing spices is with amazing recipes. Our staff is continuously crafting original creations and adaptating old favorites to show just how much the right spice can make your recipes amazing.
Meet Our Chef
Jamie is the driving force behind our creative recipe development and leads the team at our Flagship store in Seattle. A first generation Mexican-American, she was Chef de Cuisine at Ted Habiger’s Room 39, a 2x James Beard nominee, before joining our team.
