Whether it's a potpourri of fresh herbs or a complicated spice blend, our seasoning and spice recipes will help you amp up the flavor when you need to crank up the heat or just infuse life into a bland or boring dish.
Learn to make authentic Italian Parmesan broth at home—perfect for soup bases or as a light, savory broth for your favorite filled pastas.
Classic French Onion Soup
Cozy up to this classic French bistro soup made complete with aged cheese atop sourdough bread.
This combination of lemon, garlic and oregano makes a great marinade for chicken or white fish.
Coffee, orange juice and chili powder are just a few of the flavors found in this Latin Marinade.
Orange Ginger Pound Cake
Made with yogurt and olive oil in lieu of butter, this fragrant pound cake is on the light side.
Spice Rub with Cocoa, Chili Powder and Espresso
This spice mix adds a wonderful depth of heat and flavor to meats. It’s delicious grilled onto flank steak, but will work equally well on pork tenderloin or beef brisket.
New Mexico Apricot Green Chili Jam
Add first three ingredients together in a large sauce pot, and bring mixture to a full rolling boil. Make sure to stir constantly to prevent…
Smokin Honey Glazed Pork Chops
Mix spices (peppers, paprika, salts) in medium bowl. Add oil and stir to blend. Preheat grill or broiler Rinse pork chops and pat dry with paper towels….
Barbecue Rub #67
This one is a great all-around rub for the new barbecue cook because it’s good on just about everything.
“Nawlins” Seafood-Sausage Stew
n large skillet heat olive oil over medium high heat. Add shrimp and onion. Sauté until shrimp just turns pink. Add remaining ingredients and…
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne…
Dirty Rice with Chicken and Sausage
Remove giblets packet from chicken and wings from bird, and set aside. Rub down the chicken with 1 T. of the Creole seasoning. Roast until…
BBQ-Asado and Chimichurri
Asado Meat: Cook chorizo, sweetbread and offal in an asador on low heat (a Webber bbq with burnt-down coals is perfect) for about an hour….