Recipes

Don't have an ice cream maker? No problem! We've got your creamy dreamy ice cream needs covered. This ultra-indulgent frozen treat only requires three ingredients—heavy whipping cream, sweetened condensed milk and a jar of Noccioliva Chocolate Hazelnut Spread—plus 10 minutes of prep and a...

Rustichella d'Abruzzo's Buckwheat Tortiglioni—made with 100% GMO-free buckwheat—is robust and nutty with a pleasantly toothsome al dente bite. The pasta's hearty flavor is sublime in Japanese-inspired dishes (think soba). Here we pair it with crisp vibrant green vegetables and...

Yandilla Mustard Seed Oil is coveted for its bright wasabi-like flavor and it’s horseradish-type kick. Its food-friendly heat pairs beautifully with fish and seafood. Here we pair it with rich, succulent pieces of tuna spiced with bold Madras curry powder, serrano chilies, lime juice and...

Crushed Marash Chili—a staple in Turkish cooking and close relative of famed Aleppo pepper—has a well-balanced heat with sweet notes of roasted red pepper and dried fruit. This food-friendly pepper pairs beautifully with smoky cumin, coriander and fresh herbs in our take on Turkish...

Brilliantly green in color and vibrant in flavor, this silky pea purée gets a touch of heat from crushed Turkish Marash chili. This simple yet elegant dish makes a great partner for roasted lamb, grilled fish or seared sea scallops.

In her cookbook Dinner: Changing the Game, food writer Melissa Clark of New York Times shares her tips and tricks for simple yet satisfying and flavor-packed meals ideal for weeknight cooking and easy entertaining. One of her secrets? A larder brimming with flavor-boosting...