Upside Down Cakes for our Upside-Down World
New York Times Cooking app is one of my favorite cooking tools. A recent post featured an Upside-Down Berry Cake that caught my immediate attention since Pineapple Upside-Down Cake is a nostalgic favorite. I love reminiscing about helping my mom place the maraschino cherries between the pineapple rounds! This NY Times cake recipe has the […]
Fresh Chimichurri
Keith’s 10 Tips On How To Create a Fun & Flavorful Burn Pile Stew
The Ultimate Cooking Experience 🔥 It seems a waste of energy not to use all the heat generated from a burn pile. However, after a good day’s burn, it is great to sit around the fire with a cold beverage and a Dutch oven full of good eats. When I first started to cook […]
Jan’s Grilled Salmon
French Mustard Herb Crusted Lamb Chops
Eggplant Bites with Calabrian Chile
It’s officially cozy cooking season!
After a long, lingering and enjoyable warm fall, Murphys finally turned winter-cold. The perfect setting for Jan and me to indulge in a cozy evening filled with comfort food and the crackles from our woodstove keeping us warm and comfy. Since we had a rare (for this time of year) day off, I decided braised […]
Our New Family Trick For The Juiciest Thanksgiving Turkey
This year for Thanksgiving, my family and I decided to try something different and spatchcocked our turkey. I will say you will not get the same presentation of the whole turkey for everyone to oooh and ahhhh over right before carving into the bird. However, you will have everyone ooohing and ahhhing as they take […]
Curried Leek and Mushroom
Amy’s Easy Pork Carnitas
This recipe for Easy Pork Carnitas comes to us from our dear Amy in the shop. In her recipe, the slow cooker or Instant Pot does most of the work for you and the result is foolproof Mexican pulled pork that is juicy and flavorful—perfect for tacos, tostadas, gorditas, quesadillas, enchiladas, burritos, nachos, or rice […]
Sue’s Harissa Chicken Thighs
This recipe for Harissa Chicken Thighs comes to us from Sue, a valuable member of the Spice Tin Team for the last six years. She adapted this recipe from one in Sunset magazine and made it for a book club meeting. It was a hit! Sue’s interests include cooking/entertaining, hiking, camping and reading—whether it’s a […]
Roasted Chicken Thighs With Winter Squash
Credit to Melissa Clark, New York Times Cooking for original recipe. Time: 45 minutes, plus 30 minutes’ marinating Yield: 4 servings INGREDIENTS 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds) 1 tablespoon plus 1 teaspoon extra-virgin olive oil […]
Noodles with Japanese 7 Spice
4 servings INGREDIENTS 2 tablespoons vegetable oil, divided 4 cups very coarsely chopped green cabbage (from about ÂĽ medium head) 2 7-ounce packages instant ramen or udon noodles, flavor packets discarded 2 teaspoons toasted sesame oil 8 ounces ground pork 5 green onions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced ½ cup […]
Kalpudding (Meatloaf with Carmelized Cabbage)
Adapted from New York Times recipe by Sam Sifton. “This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut […]
Bulgarian Kyufte (meatballs)
2 lbs minced meat (60% pork, 40% beef) 1 onion, chopped ½ cup bread crumbs – optional 1 -2 tbsp Kiril’s BBQ Rub Add all ingredients together and mix well Leave in the fridge for 30 minutes. Shape in 2 inch oval patties Grill for about 20 minutes using direct and indirect heat. […]
Easy Mole Chicken
If you do not have a whole day to create traditional mole sauce, this is for you! Ingredients: 6 Tablespoons Mole Blend 6 Tablespoons broth 1/4 cup pumpkin seeds 1/4 cup unsalted peanuts 1/4 cup raisins 4 chicken thighs Directions: Toast pumpkin seeds, peanuts and raisins in medium hot skillet for 1 minute. Watch carefully […]
Vadouvan Lamb Chops
1 tbsp French Vadouvan Curry 4 to 6 lamb chops, about 1 pound 2 tsp kosher salt 2 c. whole fat yogurt, divided 1/4 c. olive oil 4 cloves garlic, sliced 2 4-inch sprigs rosemary 1 c. whole fat yogurt 2 tsp cornstarch Juice of 1 lemon 1. In sealable bag, combine lamb, vadouvan, salt, and 1 […]
Sumac Chicken
Prep Time: 15 mins    Cook Time: 45 mins   Total Time: 1 hr Ingredients 4 small bone-in chicken thighs 2 oranges 1 tbsp sumac 1 tsp salt 1 tsp allspice powder pinch of black pepper 1 red onion quartered 3-4 garlic cloves , pressed 1/4 cup olive oil 6 springs fresh […]
Sri Lanka Chicken Curry
INGREDIENTS 2 – 3 tbsp coconut oil ½ large onion yellow or red 4 garlic cloves minced or crushed in mortar and pestle 1 inch piece of ginger minced crushed in mortar and pestle 6 – 7 curry leaves or 2 bay leaves or 3 Makrut Lime Leaves 2 ½ tbsp roasted Mohara’s Sri Lankan Curry Blend 1 large ceylon cinnamon stick ½ tsp salt plus more to taste 2 tsp turmeric […]
West African Jollof Rice
[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Servings: 4 to 6 Ingredients 2 cups long grain rice 1/4 cup olive oil 1/2 tablespoon butter 1 onion, sliced 1 celery, diced 1 green pepper, diced (remove the seeds & membrain) 2 -3 garlic cloves 1 cup chicken breast, diced not […]