Chicken kebabs are our go-to for dinner parties, weeknight meals (see hack in recipe!) and especially for camping. Impress your friends with our super easy recipe!
We came up with this easy and delicious rib recipe using our Ras El Hanout Spice Blend and Sweet Viking’s Sweet Pepper Relish for you to try this holiday weekend or any time the craving strikes you.
Excellent barbecued chicken doesn’t have to be hard. In fact, you only need three things (besides the chicken itself) to make it great: spice, acid and oil.
This month, we came up with a recipe for a warming vegan tagine. Because we don’t have a tagine, a charcoal fire, or the time (!), we made our tagine in our Staub cocette which has self-basting drip function on the lid.
This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. The green tahini sauce creates a bright contrast to the roasted goodness of the cauliflower.
This is a recipe we tell people about when we’re out at farmers markets. Because it’s so simple, we can explain how to do it in less time than it takes to ring up a sale.
In our Moroccan Rascos—that’s a taco made with our Ras El Hanout Spice Blend—we take the boldness and flavor up a level with zesty red onions, crispy jalapenos, some snappy fresh red peppers, all topped with a mouth-watering garlic sauce calledToum.
