Recipes

My grandmother, known as Ama, died last year, but I remember her through her wonderful recipes. Cabbage and beet soup is a traditional recipe of Jews hailing from Eastern Europe....

I threw this recipe together from what I had on hand at home. It was a hit!

Not satisfied with the taste or the proportions of various seafood gumbos, I created my own. With the freshness of The Spice House spices and local seafood, how could it...

I first tried this as an experiment...it just sounded like a good way to use granulated maple. It is now a favorite with company. I really haven't measured or weighed...

This dish was actually invented in the 1940s in Macau, a former Portuguese colony. No one knows for sure why it was named African Chicken, since the chef who originally...

One of my daughter's students gave me this recipe. I just changed some of the ingredients a little by adding tomato sauce, instead of tomatoes, and adding dill. Photo by...

I "modified" a recipe that I saw on "America's Test Kitchen" on PBS. I am addicted to Old World 3rd Street Salt Free Spice*, and use it in everything but...

This was in the AAA "Going Places Magazine", Spring 2005. It states that the file powder can be omitted if it can't be found locally. You can also use italian...

If you are only making 1 slab of ribs, you can cut rub recipe back to teaspoon measurements. I always make extra for leftovers, but never seem to have any--no...

This recipe was featured in "Bon Appétit", January 2005 issue. They reference The Spice House for the ingredient Ras El Hanout. *Ras El Hanout is a Moroccan style curry blend....

This recipe comes to us courtesy of Jill Norman's fabulous spice book, "Herbs and Spices: The Cook's Reference." It's the best book on spices and herbs we've seen yet, and...

This is a favorite of ours from Louisiana. It's not a "BBQ" in the traditional sense, but herbed shrimp. It's best with shrimp with heads on, but if you can't...

This is from Aunt Doris (Macak). Great on a cold winter day when your craving something off the grill.

I was watching a DVD and found this puerco/cochinita pibil recipe as part of the special features. I was intrigued by the role the food played.