Blog Posts

Lenten Foods, Part 1: Livening Up Seafood

Posted on February 24, 2013 by Red Stick Spice Co. | 0 comments

Giving up your favorite cut of steak for Lent doesn't mean abstaining from flavor.  We carry savory, spicy and salt-free blends and recipes that are healthy and delicious...

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DIG Magazine features Red Stick Spice Co.

Posted on February 13, 2013 by Greg Milneck | 0 comments

BEYOND MCCORMICK

Every self-respecting kitchen spice rack has a core of essential spices – things like cayenne pepper, oregano, thyme, basil, salt, and cinnamon. When you run out of something, say cinnamon, you...

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Why Rooibos is all the Rage. Dr. Oz loves it, and we do too!

Posted on February 12, 2013 by Red Stick Spice Co. | 0 comments

Rooibos tea...Dr. Oz loves it, and we do too!

Dr. Oz and numerous health magazines herald rooibos (pronounced roy-bus) tea as THE health tea of choice these days.  But what's so great about it...

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The 50 Best Independent American Food Brands

Posted on February 07, 2013 by Greg Milneck | 0 comments

Just amazing...First We Feast has selected Red Stick Spice Company as one of THE 50 BEST INDEPENDENT AMERICAN FOOD BRANDS.

an excerpt:

From new-school start-ups to century-old regional classics, these scrappy companies make some of nation's tastiest eats...

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Tea & Chocolate Pairings

Posted on February 06, 2013 by Red Stick Spice Co. | 2 comments

Tea+chocolate=delicious. Ready to invigorate afternoon tea? Check out these guidelines for pairing tea with your favorite chocolates...

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Butcher Salt

Posted on January 24, 2013 by Anne Milneck | 1 comment

 

Just in...Butcher Salt. French sea salt with rosemary, thyme, sage and marjoram. Great all-purpose, beside-the-stove herbed salt. Perfect for whole roast chicken but the possibilities are endless...

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January Recipe of the Month

Posted on January 24, 2013 by Anne Milneck | 0 comments

I was lucky enough to grow up a few doors down from my aunts and grandmother. Most days it was hard to choose where to eat—I usually just followed the smell of roux. Being surrounded by such amazing cooks is definitely...

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