While you're at the grocery store, grab a prepared pound cake from the freezer case or bakery section and a carton of vanilla ice cream. With that, you're just about done with dessert! We love this dish because the Salted Butterscotch Sauce is decadent enough to make a few convenience items really shine.
Anne blends Garam Masala in house and has received many kind compliments from customers who return for this unique blend. Here we use it to spice mixed nuts--a customer tipped us off on this idea. You'll want to make a double (or triple) batch. They're that good!
Grape tomatoes, mini mozzarella balls, fresh basil come together with a drizzle of Arbequina Extra Virgin Olive Oil and 18 Year Aged Balsamic to make this simple combination a real standout. If you can't find the mini mozzarella balls, cubed fresh mozzarella works just as well.
Traditional stovetop Risotto is a labor of love. This baked version eliminates the need to slowly add hot stock and constantly stir. We've upped the richness of this dish with our organic Smoky Pacific Mushroom Blend.
Perfect for breakfast, brunch or a quick dinner, this recipe is a take on the classic "Shirred" Eggs. Fines Herbes is the class French herb blend used on eggs and in egg dishes like quiche. Baked in custard or mini souffle cups, these make a lovely presentation. Serve with buttery, toasted English muffins and a side of fruit with Earl Grey Creme Simple Syrup.
Sometimes the simplest ingredients make the most memorable dishes. This sandwich is no exception. Ripe avocado, Lemon Extra Virgin Olive Oil, Fleur de Sel, black pepper and whole grain bread. It doesn't get much more simple. Or delicious.
This pizza recipe from a customer had us a little skeptical. Everything about it is wrongheaded: dough neither kneaded nor rested; sauce and cheese spread to the edges and allowed to slip underneath; no preheating of the cast iron. But in the end...oh my. If this pizza is wrong, I don't want to be right...