Recipes

A little more time but a lot more adventure awaits you down this road! Recipes designed for the explorer who relishes the discovery of new flavors and cultural experiences. Some of our seasonings may …

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Make a red nose Reindeer batch of sauerkraut. The warm and hot spice combo fills the mouth with holiday magic. Great to ferment in the fall and have on hand through the holidays. Ferment fo …

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We’ll keep things fresh and verdant by fermenting: snow peas, sugar snap peas, asparagus, and spring onions. Then finish at the table with chopped herbs, olives, tossed with a good finis …

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Let’s grab some fresh produce: a few ears of corn, some chiles, and fix us a pickled corn A Maize ‘n’ Salsa. Come taste the flavors of Mexico from the state of Sonora. You can use raw or co …

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A two-quart batch of our Lone Star Salsa starter will make ten or more quarts of salsa—just when you’re ready. And for pennies on the dollar over store bought, pasteurized brands. There is …

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The Old World Dutch were among the earliest to bring back spices from Asia. You can sense the cook’s pinches and dabs of rare spices evolved into a traditional Dutch blend known as Speculaas, which …

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