• Quick “Pizza” Rolls from Sicily

    Kids – and grownups – love these. Make a lot, they go very fast. You can also make this as a loaf, slice and serve while it is hot.
  • Grape Leaves Stuffed with Rice and Ground Beef

    Whenever I tell anyone that I’m originally from Egypt and that I love to cook, the first question is usually: “Do you ever make stuffed grape/vine leaves (wara’ enab in Arabic)?” I smile; how could I not have made this old-time favorite?
  • Anydros Santorini Tomato Hummus from Taste Of Crete

    This tomato hummus recipe reaches great heights with a secret ingredient: Anydros Tomato Caviar from Santorini. This is so intensely flavored and rich that the producer, a renowned botanist, chose to call it “caviar”
  • Orange Balsamic Vinaigrette

    Our friend Mario shared a deliciously simple citrus salad dressing with us. Using a smooth creamy Balsamic Reduction and Valencia Orange Infused Olive Oil, it's perfect for those gorgeous lettuces that appear in spring and early summer.
  • Tuna and Artichoke Stuffed Piquillo Peppers

    The Ingredient Finder is proud to offer you our first of many cooking demonstrations. Meet Chef Adam Halberg of Barcelona Restaurants as he makes mouthwatering Stuffed Piquillo Peppers, all with great ingredients from
  • Butternut Squash & Vadouvan Soup

    Thanksgiving is a special time of year, and the pressure is on the cook to make a memorable feast for family and friends. Try this simple and winning recipe featuring expertly crafted Spice and Herb Blends by La Boite a Epices. Mediterranean fragrances will waft from your kitchen.
  • Deviled Eggs alla Nonna Flora, a New Twist on an Old Favorite

    2010-09-17 - 4 comments
    Deviled eggs all Nonna Flora are an easy and delicious appetizer for any gathering. Although the recipe says this is for eight people, it depends who those eight people are. These have a way of disappearing the minute they hit the table.
  • Summer Heirloom Tomato Tartar with Scamorza and Black Olive Oil

    Summer, vine-ripened tomatoes in stunning colors and flavors that only happen once a year! Try this masterful recipe by Francis Reynard, featuring the tastes and fragrances of the Greek Islands with Chios Spice Blend. Enjoy!
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