Recipes

Classic British recipe.

Being enamoured of Spice House's white truffle salt, it occurred to me as I was cooking colcannon that this was a marriage made in heaven. See if you agree!

Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe.

This recipe comes from The Spice House's Smiling Al Meyer; he says, "Das ist GUT!"

This recipe by Wave at The W Hotel executive chef Kristine Subido was used for the first Spice House/Wave cooking class.

I recently purchased the herbs & spices book by Jill Norman from the website and was inspired to try to experiment with my new herbs from the Spice House. Got...

I have been making this for years. I finally quantified it so that others could enjoy this lovely dish.

You can use any kind of vanilla bean for this, but Tahitian is particularly nice.

My father makes these every year at Christmas, but they are good all year round. The cardamom smell is intoxicating and they make a fantastic dinner roll.

This is a Family Heirloom Recipe from my German Grandmother Agusta

This has been adapted from my Grandma's Roulladen Recipe.

If Marcel Proust were alive today, he'd recognize this traditional French Madeline cookie instantly. Although I still use my old-fashioned French madeline molds, I recommend that you go 21st. Century...

This recipe come to us courtesy of Ina Pinkney, one of our favorite Chicago chefs. She says: "Spawned on the Riviera, Ratatouille is a wonderful vegetable mixture that can be...