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Recipes

Avocado Coriander and Cilantro Pasta

This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City...
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Zucchini Bread

We received this recipe from one of our customers at the Milwaukee Spice House.
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Cucumber salad

I used to work in a kiosk in a mall and I ate sometimes at this little italian place. They had a salad dish that I really liked. After a...
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Greek Peasant Salad

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Pasta with Zucchini and Pesto

This zucchini pesto pasta recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly...
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Potato Satay

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at...
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Vegetarian Split Pea Soup

Although often made with a ham bone, our version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic...
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Couscous Salad with Radishes and Pine Nuts

A refreshing compliment to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they...
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The Best Barbecue Sauce

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).
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Easy Curried Red Potatoes

This is a variation of a Robert Carrier cookbook recipe I picked up while living in London, England. This recipe has since become a favorite both for family and with...
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Spiced Walnuts

Walnuts work the best for this recipe, as their texture picks up the spices best—similar to how you choose a pasta shape for a certain sauce.
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Roasted Garlic Puree

This roasted garlic puree recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, "The Heaven on Seven cookbook. Where it's Mardi Gras All the Time!"...
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Spinach Salad with hot bacon dressing

This is a recipe that has developed over 20 years. The origins of the recipe are in a cookbook from Sunset Magazine, but I am sure that they wouldn't recognize...
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