This popular Israeli/North African egg dish has an onomatopoeia for a name: It means “all mixed up,” which can be slightly misleading as the eggs are not always scrambled in with the rest of the ingredients.
Continue Reading
Lentils have a mild, yet satisfying savory taste that mingles well with many seasonings. In this salad recipe, Ronit keeps it simple with a fresh dressing of lemon, olive oil, herbs and her Garlic & Parsley Sea Salt blend:
Continue Reading
Making desserts with agar agar is ridiculously easy, particularly when using the powdered variety.
With adult supervision around the stove, even children can turn out their own jiggly treats.
A quick and easy corn recipe that will have everyone asking for seconds.
Continue Reading
This easy, not-too-hot sauce can go with pasta, chicken, fish or vegetables.
Continue Reading
For the best results, start with the best butter: We prefer unsalted Irish butter, which has a higher butterfat content than butter made for the American market.
Continue Reading
Traditional German schnitzel is not a spicy dish, but you can make schnitzel to your own taste with just about any combination of spices that aps 4-6)
Japanese curry has a sweeter flavor than Anglo-Indian version; the sweetness comes from star anise, and works especially well with coconut milk.
This recipe calls for one of the most complex spice blends Ronit has created for Whole Spice. Our African Curry is made with more than a dozen individual — and colorful — ingredients including yellow mustard, green cardamom, black pepper, ginger and cinnamon.
Continue Reading
Anchovies and peppers: Now, that's Italian!
Continue Reading
It all starts with a fresh pumpkin — look for the smaller varieties, which tend to be better for culinary uses.
Continue Reading
Fresh sage leaves are easy to handle and fun to fry up in olive oil for a crunchy addition to salads.
They only need a couple of seconds in the hot pan, so we crisp one at a time to make sure none get burned.
For an 18-20 lb. bird, combine and mix well:
7 quarts (28 cups) cold water, or enough to cover the bird in its brining container; you may substitute apple juice or cider for some of the water
.80-.90 lb. of Whole Spice Turkey Brining Blend
Continue Reading
7 quarts (28 cups) cold water, or enough to cover the bird in its brining container; you may substitute apple juice or cider for some of the water
.80-.90 lb. of Whole Spice Turkey Brining Blend
This is a basic Ethiopian sauce. You can add to it – fish, beef, vegetables, legumes, eggs and serve it over rice or flat bread.
Continue Reading