Recipes

My mom has always made these pickled beets every summer and I have carried on the tradition with my family. You can keep them in the refrigerator and add more...

My Daughter worked for Ameri-corp literacy Program in Pittsburgh. She was always telling her students about how I love to cook ethnic foods. So one of her Indian students (Mina)...

These cinnamon roasted carrots are a modification of a Moroccan carrot recipe in a book on Morocco. Photo by Nancy Mullis of SheCooksHeCleans.

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 recipe is my attempt to create a soup similar to the one served at Reza’s restaurant. The secret ingredient is sumac. Sumac is a sour spice used almost like...

When I was a small child my family (African-American) lived next door to a Polish family. We lived in Detroit, Michigan--about 5 minutes from Hamtramck where you could get the...

I am not a big fan of eggplants, but I will always make an exception for this wonderful dish. This is a great dish to start early; your guests will...

A tasty way to cover the flavor of quinoa for those who hate the taste but like the nutrition

This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City...

We received this recipe from one of our customers at the Milwaukee Spice House.

I used to work in a kiosk in a mall and I ate sometimes at this little italian place. They had a salad dish that I really liked. After a...

This zucchini pesto pasta recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly...

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...