The Spice Island

I've developed a minor obsession with radicchio over the last couple years. With its bitterness, crunch, pepperiness, silky outer leaves...

In Colorado, we have a spin on Mexican food that's distinct from other regions like Texas or New Mexico (not to mention Mexico itself). ...

If you didn't already know, you can make a vegetarian tuna salad with mashed garbanzo means instead of tuna and the flavor profile and t...

  This is my base recipe for salsa de arbol. It can be sexed up with just about nything: cilantro, a bit of additional raw onion, charred be...

  This is my standard base recipe for what might be my favorite salsa. Though it has a couple habeneros, it's actually pretty mild, as t...

This is a Somali spice mix used in a ton of different dishes. 2 cinnamon sticks 2 TBSP black peppercorns 1/2 cup whole cumin seed 1/2 cup wh...

This is an adapted version of Somali beef stew, bariis maraq, but I use chickpeas instead of beef. But if you want something a little more m...

This is a bit of a labor of love that I've been working on for a while now. While I normally avoid vegetarian facsimiles of meaty meals,...

Have you ever noticed that Impossible and Beyond imitation ground beef smells like goddamn catfood when you open it? And while both fake mea...

Great for anytime you need a quick dip, sandwich addition, or spread! I like the big, salty flavor of a Kalamata for this if it is for a dip...