Learn about the two forms of cocoa powder, when to use Dutch-processed cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Continue reading “What’s the Difference Between Dutch-Process and Natural Cocoa Powder?” »

This harissa from New York Shuk is balanced with medium heat, and it’s the best we’ve tried. Stir it into soups, use as a marinade for chicken and fish, dollop it on pizza—it never fails! Continue reading “One Simply Terrific Thing: New York Shuk’s Signature Harissa” »

Learn about the two forms of cocoa powder, when to use Dutch-processed cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Continue reading “What’s the Difference Between Dutch-Process and Natural Cocoa Powder?” »

These easy-to-make and utterly delicious pumpkin pie bars have everything you love about pumpkin pie, but they are easy to eat out of hand, serve at a party, present at a bake sale, or gift to friend. These bar cookies are made extra special with hint of candied ginger whipped cream! Continue reading “Pumpkin Pie […]

A light grain salad that balances earthy toasted barley and savory kombu with crunchy pumpkin seeds. Read More

Meet our new favorite snacking cake made with fresh citrus, organic extra-virgin olive oil and sweet sherry. Top with powdered sugar or get a little fancy with candied citrus and pistachios! Continue reading “Citrus Olive Oil Cake” »

Meet our new favorite snacking cake made with fresh citrus, organic extra-virgin olive oil and sweet sherry. Top with powdered sugar or get a little fancy with candied citrus and pistachios! Continue reading “Citrus Olive Oil Cake” »