free shipping @ $49 • Store Pickup

Continue Shopping
Your cart is currently empty.


Basque Chicken

We got this recipe from one of our Milwaukee customers.
Read More

Trout Meuniere

It sounds fancy, but you won’t believe how simple this is. It works with whole trout or fillets of any delicate white fish. Sole Meuniere is a French classic. I...
Read More

Salmon en Papillote

Cooking anything 'en papillote' lends and elegant and aromatic experience with absolute ease in the kitchen. Experiment with different vegetables, fish, and your favorite seasonings. This is a great dish to...
Read More

Steak au Poivre

Steak au Poivre can be prepared with nearly any type of peppercorn we sell, even non-piper nigrum peppercorns like Long Pepper, Pink Peppercorns, or Grains of Paradise.
Read More

Radis Rôtis aux Herbes de Provence

This is a delicious and simple vegetable dish. Radishes are often served raw, but roasting them is another tasty way to prepare them. Their spicy bite is lowered when roasted...
Read More

Garam Masala Poached Pears

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...
Read More

French Onion Soup

The Brie melts into the broth, leaving the Parmesan to broil to a nice golden brown.....but the Brie created a creamy broth, and for my taste—and my guests—was just awesome....
Read More

Lemon-Herb Chicken

Quick and easy recipe for lemony and savory chicken breast.
Read More

Bay Scallops Provencal

Scallops, bacon, apples, and mushrooms sautéed to perfection.
Read More

Beef Bourguignonne

This came together from a compilation of other stews and recipes. This is great company stew. Guests are always amazed at the flavor.
Read More

Baked French Toast

This is so easy to set up ahead of time so when entertaining for brunch, there is less work.
Read More

Cheese Fondue

This recipe, by 'Wave at The W Hotel' executive chef Kristine Subido, was used for the first Spice House/Wave cooking class.
Read More

Herbs de Provence Chicken

I have been making this for years. I finally quantified it so that others could enjoy this lovely dish.
Read More

Vanilla Bean Creme Brulee

You can use any kind of vanilla bean for this, but Tahitian is particularly nice.
Read More


If Marcel Proust were alive today, he'd recognize this traditional French Madeline cookie instantly. Although I still use my old-fashioned French madeline molds, I recommend that you go 21st. Century...
Read More

Follow Us on Instagram @thespicehouse