Recipes
Pasta Salad with Crispy Chickpeas & Chicories
This picnic-ready pasta salad is inspired by the classic roman dish Pasta e Ceci, a warming, winter bowlful of pasta and chickpeas in a tomato paste-based sauce. Our summer version uses a can of ch...
Stone Fruit & Chicory Slaw with Ginger Vinaigrette
This salad is a true ode to summer, combining sweet, juicy peak season stone fruit with crunchy cabbage and sharp, slightly-bitter Treviso. Sandy Sonnenfelt—former Director of Prepared Foods at Mar...
Tingly Sichuan Pepper Potato Chips
Potato chips, the ultimate crowd-pleasing snack, get a tingly twist courtesy of vibrant Sichuan peppers. This recipe comes to us from Sichuan pepper importer 50Hertz. The potato slices are baked ra...
Spicy and Tingly Sichuan Dumplings in Broth
This recipe comes to us from Yao Zhao, founder of 50Hertz Sichuan Pepper. These traditional Chinese dumplings in broth get a tingly kick from the addition of 50Hertz Red Sichuan Pepper Oil in the f...
Tingly Scallion Pancake
This recipe, developed by 50Hertz and New York-based baker Lucy Yan of Bites of Potato, features both ground Sichuan peppercorn and Sichuan pepper oil for an extra tingly take on the traditional Ch...
Puglian-Style Iced Coffee with Almond Milk (Caffe Leccese)
Caffe Leccese, iced coffee with sweetened almond milk, originated in the Lecce region of Puglia. While coffee shops in Italy today have different variations, the formula is simple: ice, espresso, a...
Sicilian Almond Milk with Cherry (Latte di Mandorla con Ciliege)
During the blazing summer months, Sicilians cool down with almond milk. The drink is ubiquitous across the island, but often the commercial versions sold in supermarkets are overly sweet. Our adapt...
Chicken Shawarma
From the chefs behind Middle Eastern pantry company New York Shuk comes this easy recipe for the succulent street food favorite. The hero of the dish is New York Shuk's ready-to-use Shawarma Spice ...
Piquillo & Sardine Crostini
These addicting appetizers top toasted baguette slices with Spanish piquillo peppers and rich, olive-oil packed sardines.