Recipes

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...

This is my own concoction using ingredients from The Spice House.

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...

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....

Also known as Byzantine Dolmathes or Dolmadakia Yialantzi. The original recipe I had was in the 1980 National Lamb Promotion Cookbook and was written by Dolores Atiyeh (Mrs. Vic), wife...

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

This recipe was adapted from "The New American Chef" by Andrew Dornenburg and Karen Page. It was used as an appetizer during their book signing event at The Spice House...

Over the years, I've experimented with The Spice House Fajita Seasoning, using it to cook primarily beef fajitas. More recently, my wife and I have embarked upon a low-fat to...

This recipe was named by a friend of mine, as the only good thing I got out of my first marriage, and the $15,000 dollars it cost me. We all...

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).

This recipe is the Jordanian national dish. It was given to me by a Masters degree student, currently studying in Australia. I've made it for several Middle Eastern folks who...

We make these year round. Great for barbecues or for mid-winter dinners. We have been making chicken kababs in yogurt-spice marinade for years, but the Baharat spice mix makes it...

This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."