World Spice Merchants
Roselle-Rooibos Drink
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May, and we’ll be serving up his delicious Roselle-Rooibos drink at the Meet & Eat. From Bryant Terry author of Afro-Vegan: “This drink is …
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Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
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Paprika Potatoes
Smoked paprika is an indispensable ingredient in any spice pantry, and the authors of Fresh & Fermented agree! Check out their delicious recipe below! “Smoked paprika, also known as pimentón, has finally reached mainstream status …
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Caraway Kraut
Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries …
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Voodoo Shrimp and Grits
Have you ever eaten something so good that it induces a trance? Well, check out our Voodoo Shrimp and Grits. This classic dish features our all-star spice blend Voodoo, a robust seasoning which includes onion, …
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Sri Lankan Sweet Potato Pie
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible… As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this …
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Heavenly Hawaij Mushroom Soup
This Heavenly Hawaij Soup is the perfect starter for a long holiday feast. Combining aromatic spices, earthy mushrooms and velvety cream, it is as decadent as holiday fare should be. Cardamom, turmeric and saffron are …
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Walnut Rosewater Wafers
These sublime wafers are the perfect treat if you are looking for a sweet to satisfy without over-doing it. The lofty texture of these delicate wafers owes itself to the flourless dough, and the ethereal …
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Get Your Sausage-Making on with Chorizo Bomb!
World Spice Merchant’s new Chorizo Bomb spice blend has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …
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Chef Andrea’s Cardamom and Olive Oil Cake
Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …
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Heavenly Béchamel and More Fun with Mace Blades
Of the five classic French “mother sauces,” béchamel gives us some of the most rich small sauces. Although béchamel may be the most simple to prepare, that doesn’t mean it can’t also show off some pretty …
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Lemon Thyme Rhubarb Cake
Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic cake with lemon thyme. The cake is moist and fluffy on the inside with a slight crisp on the outside edge. …
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Salmon Gravlax with Dill Pollen
I love making gravlax because it is such a versatile dish. The cured salmon slices can be used to make elegant hors d’oeuvres, they can be served with a few simple sides to make a nice cool lunch …
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Saffron Penne With Sausage and Arugula
Thanks to its luxurious ingredients, this pasta is fancy and decadent enough for special occasions, but is simple enough to be thrown together quickly. Rather than an elaborate sauce, the pasta is dressed with cream …
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