Recipes

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. This recipe is courtesy of...

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw...

I saw a variation of this as a rub with brown sugar for salmon. I felt it was pretty close to the Gateway blend and came up with this. I...

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...

This is a family recipe and it is made at every family event and all sports gatherings.

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...

Hot and spicy!

This is a variation on a family recipe for traditional brownies. The combination of cinnamon, anise, and cayenne pepper gives these brownies a somewhat Mexican flavor. The brownies are halfway...

This recipe is an update of a chai recipe my mother gave me years ago. We have both spent the past 2 years improving upon the original recipe. Our whole...

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...

About 20 years ago, my wife and myself were having dinner at the Hilton in New Orleans. Barbeque shrimp were on the menu. My wife ordered it and thoroughly enjoyed...

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

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

When our children were small, we ended up with a lot of bananas that were too ripe. So, I experimented and created my own recipe for banana nut bread. The...

These cookies have gone through several incarnations. Cindy Wallner sent us the recipe that her mother adapted from Bon Appétit, March 2000. She says "These are the best, snappiest ginger...