The Deli Dish

December 21, 2018

Chettinad Curry Falafel Recipe

Falafel with a South Indian curry blend twist! Spice things up with iconic flavors from a little known region of India – Chettinad.

October 29, 2018

Apple Zucchini Muffins Recipe

Recipe courtesy of the spice experts at Épices de Cru. These apple zucchini muffins are delicious and moist! Makes about 12 muffins.

September 26, 2018

Spice of the Month Recipe: Hills of Provence Chicken & Vegetables

From our friends at Épices de Cru! This recipe is inspired by a dish we prepared during a trip to Provence. We used the fresh herbs and lavender that we harvested in the scrublands to season the chicken and vegetables we bought in the local market. Feel free to vary the choice of vegetables according […]

August 30, 2018

Spice of the Month Recipe: 5-Star Black Pepper Blend Trout

From our friends at Épices de Cru! An easy, tasty recipe! It’s better to cook the fish in the oven, but it’s also good when pan-fried. INGREDIENTS 1½ lb trout filets 1 Tbsp Three Pepper Blend 4 Tbsp soy sauce GARNISH 2 Tbsp maple syrup 1 Tbsp soy sauce 1 tsp toasted sesame oil METHOD […]

August 30, 2018

Spice of the Month Recipe: Simmered Potatoes & Spanish Onions

From our friends at Épices de Cru! The secret to the success of this recipe is to sofreir, a Spanish technique which involves cooking over low heat, frying slowly without browning. Letting the potatoes steep in salt and spices before cooking releases water, allowing them to steam slowly in their own juices.   INGREDIENTS 2 […]

June 27, 2018

Corn Salad

From our friends at Épices de Cru! The ingredients in the salad dressing seem surprising, but trust us: toasted cumin, fish sauce, cilantro and Merken is a delightful combination. INGREDIENTS 1 red pepper 2 cup cooked corn kernels ½ cup black or red beans DRESSING ¼ lime juice 4 scallions, sliced ¼ cup cilantro, chopped […]

May 30, 2018

Fettuccine with Tuna and Green Peppercorns Recipe

From our friends at Épices de Cru! The perfect recipe for a quick dinner. Make the sauce while boiling the pasta! If you don’t have fennel, substitute with three celery sticks. INGREDIENTS 250 grams fettucini 1 medium onion, thinly sliced ¼ fennel bulb, thinly sliced ½ cup olive oil 4 Tbsp Tribal green pepper or […]

April 1, 2018

Spice of the Month Recipe: Korean Pepper Butter

From our friends at Épices de Cru! A tasty and lightly hot butter, great on grilled fish, a steak, or just on a nice slice of bread. Can be made a few days ahead or even frozen for a few weeks. INGREDIENTS ½ cup salted butter, at room temperature 1 Tbsp Korean Red Pepper Flakes […]

March 1, 2018

Spice of the Month Recipe: Berbere Sautéed Chicken

From our friends at Épices de Cru! A near-infinitely modifiable recipe, in which almost any easy-to-sauté ingredient can be substituted for the chicken: meat, fish, or vegetables. INGREDIENTS 4 Tbsp clarified butter 2 onions, chopped medium 2 cloves garlic, chopped 1 lb deboned chicken 1 Tbsp Royal Berbere or Ethiopian Berbere, ground Salt to taste […]

February 1, 2018

Spice of the Month Recipe: Black Pepper Chicken

From our friends at Épices de Cru! This easy dish is like a chicken cacciatore interpreted by another culinary tradition. INGREDIENTS 2 lbs chicken pieces 4 Tbsp ghee or mixture butter and vegetable oil 3 medium tomatoes, peeled and diced 1 small bouquet chopped coriander 3 Tbsp Yupanqui black pepper 2 Tbsp coriander 1 tsp […]

January 1, 2018

Classic Carrot Potage Soup Recipe

Épices de Cru’s 1642 Soup blend provides the base to make classic Quebec Potage—the thick soup/stew that Quebecois people are so fond of. Try the recipe!

December 1, 2017

Slow Cooker Pepper Cardamom Chicken Recipe

One of our favorite slow cooker chicken recipes. If you buy cilantro with roots attached, don’t throw them out. Wash them thoroughly and add them to the slow cooker, it’ll add flavor to the dish. Recipe courtesy of Épices de Cru Ingredients: 3 lbs chicken legs 3 onions 4 garlic cloves 1 inch ginger 1 […]

October 1, 2017

Warm Goat Cheese Mezze Recipe

A mezze is an assortment or spread of small dishes. Mr. Dionysios’ Wild Herb Blend (A fragrant blend of wild herbs that grow in the mountains of Chios, Greece similar to Herbs de Provence) is a perfect match for warm goat cheese. Serve this combination as an appetizer or cocktail style with other mezzes. Recipe […]

August 1, 2017

Yunnan Cucumber Salad Recipe

This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table and eat it at once. Recipe courtesy of Épices de Cru Ingredients: 3 small cucumbers 2 garlic cloves, sliced ½ inch ginger, julienned 3 Tbsp regular soy sauce 3 Tbsp balsamic vinegar or rice vinegar 2 tsp sugar 1 […]

July 1, 2017

Mexican-Style Chickpea Salad Recipe

A wonderful, nourishing salad that’s actually better when prepared ahead of time. Since the Tlatelolco Rub already has a little salt (as do canned chickpeas, if that’s what you use) and is pretty hot, taste and adjust according to taste. Recipe courtesy of Épices de Cru Ingredients: 3 cups chickpeas, cooked 1 Tbsp Tlatelolco Rub […]

June 1, 2017

Staff Barbeque Maple Grilled Salmon Recipe

A delicious, nutritious quick meal. Just add some sides and you’re ready to rock! Recipe courtesy of Épices de Cru Ingredients: 4 x 6 oz pieces of salmon, skin on 2 Tbsp Staff BBQ, ground 3 Tbsp maple syrup 3 Tbsp soy sauce Method: Mix the spices, maple syrup and soy sauce together in a […]