Recipes

This recipe by Wave chef Kristine Subido was used for the first Spice House/Wave cooking class.

When preparing for a cooking class that encompassed all four directions of the Mediterranean, I came upon so many types of rice dishes, that I eventually pooled what I thought...

This recipe comes from our Milwaukee store, where Old Taylor Street Cheese Sprinkle is called Brady Street Cheese Sprinkle. Staff always talks about using the cheese sprinkle on garlic bread,...

Another recipie for those cold winter days in Chicago when you have an afternoon to spend in a warm kitchen. I personally recommend Pucinni or Verdi on the stereo at...

I grew with this recipe as you can change it depending on what fruit is in season

I made this one up to suit our tastes and to use that wonderful Spice House Herb de Provence every chance I get. It's the best you can find. It's...

made it up

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...

I like Sambuca, but it's a bit pricey. After doing some research for sambuca recipes on the web and experimenting with ingredients at home, I came up with a decent...

This recipe is my attempt to capture the taste of the Indian dessert "kheer" in an American context of a tapioca pudding.

This recipe was provided by a customer in our Evanston store. One of our Evanston crew tried it out and it's delicious. If you're the anonymous customer who shared this...

I make this to cut down on several steps for simple pasta dishes. I've done it with all kinds of meat and veggies tossed in. Use whatever you feel like....

This is an adapted combination of several recipes that simply had too many ingredients, or too many steps, for my taste.