Recipes

Poached pears are a great seasonal dish, there’s something about them that makes people think you really know what you’re doing—especially if you refer to them as Poire à la...

This sauce has noticeable heat, but wont singe your tongue off like other Carolina Reaper sauces. This recipe uses Guajillo chiles as the base, giving it a bright and fruity...

This is a dish that finally lets paprika take center stage. Recipe by Chasity Marini, General Manager at our Evanston shop.

Garam Masala, which means 'warming spices,' comes from northern India. While our handcrafted Garam Masala blend is immensely popular, many cooks enjoy toasting their own mixture of whole spices and grinding at...

This is your classic glazed ham. This recipe will take about 4 hours, but the last hour is when all the spicy and flavorful magic happens.

This cheddar cheese popcorn seasoning recipe is courtesy of our customer Gale Gand, a very talented and famous pastry chef, here in Chicago.

This recipe comes from one of the best spice books we've ever found, Jill Norman's Herbs & Spices: The Cook's Reference. Along with the beautiful photos and useful information, she...

This elegant sauce showcases the earthy flavor of dried porcini mushrooms in the simplest manner possible. The reconstituted mushrooms and their soaking liquid are cooked down into a sauce that...

My family loves scones. I love them too, but it's partly because they're so darned easy and quick. They're versatile, too! We had some leftover Italian sausage, which I thought...

This vegan recipe is courtesy of Spice House employee Stephanie Schultz

Vanilla syrup. A must-have ingredient for Don the Beachcomber's Nui Nui cocktail. See below for that cocktail recipe.

Add a Mexican-inspired kick to standard hummus with Pilsen Seasoning from The Spice House.

Keema is a Hindi word for minced or ground meat. Beef, mutton, and lamb can all be used for this dish.

You can also use the Spice House blend of Maple Sugar and Cinnamon Ceylon ground or just with Ceylon Cinnamon.

Recipe courtesy of Spice House employee Stephanie Schultz.