Making mulled cider is even easier than pie. You might not even need a recipe for it, to be honest -- pouring some cider in a pot and chucking some Vanns Mulling Spices in there to simmer for an hour or so will probably work out pretty well! But if you want to make sure you get the maximum flavor out of the spices without overpowering the sweet-tart taste of the cider, here are some instructions on how much mulling spice to use, and how much time you should spend mulling the cider (it's longer than you think!)
This recipe can be made on the stovetop or in a slow cooker -- either way will make your house smell like the coziest, most welcoming place in your neighborhood.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.
There’s a small restaurant chain in Los Angeles called Zankou Chicken that is well known for its super secret chicken shawarma recipe, which is crispy and juicy and beautifully spiced and comes with a crazy-good garlic sauce that will make your breath reek for at least the next few hours if not days.
A complete meal in a bowl, inspired by classic Southern flavors.
Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.
Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.
A fairly simple set of ingredients combines with a blend of Vanns spices to create a complex and hearty dish that your guests might not even realize is vegetarian. A perfectly poached egg on top means this dish can be enjoyed from breakfast to dinner.
Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.
Warm, fragrant Vanns Nutmeg and Cinnamon combine with the creamy tang of buttermilk to create a classic custard pie.